Poached guinea fowl
Put the guinea fowl in a large pan with the salt. Cover with water and bring to the boil, skimming off the scum from the surface now and then. Add the carrots, celery, spring onions, ginger, bay leaves and peppercorns, and leave to simmer for 45 minutes or until the juices run clear when the thigh is pierced with a skewer.
Lift the guinea fowl onto a plate, and leave to cool slightly. Strain the remaining stock into a large shallow pan, bring back to the boil and boil rapidly for about 10 minutes until reduced and well flavoured.
Remove the skin from the guinea fowl, then cut into joints. To do this, first cut off the legs and cut them in half at the joint. Carefully cut the breast meat away from the bones in two large pieces, then cut each one across into two smaller pieces.
Serve hot with potatoes.