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Season the guinea fowl then heat the oil in a large frying pan, add the guinea fowl and brown on all sides. Remove and set aside.
Add the onions and cabbage to the pan and fry for a few minutes then add the apples lightly cook then add the red wine vinegar and mix in with honey.
Remove the cabbage from heat and spoon into a roasting tray or oven proof- dish. Place the fowl on top, add the stock. Cover and cook in the oven for approximately 40 minutes.
Test the guinea fowl which should be firm.
Drain with some of the cooking liquor and thicken with wheat free gravy mix, Essential Cuisines range are good for this.
Arrange the fowl on a nest of cabbage with sauté potatoes tossed in butter and thyme. Spoon a little sauce over the meat.
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