Preheat the oven to 200'C.
For the guinea fowl: prepare each guinea fowl breast by trimming away any excess fat and sinew. Season each breast with salt and pepper.
Heat a frying pan and add a splash of sunflower oil. Add the guinea fowl to the pan and colour on both sides. Transfer to a baking sheet and finish cooking in the oven for 8 - 10 minutes.
Peel and dice the shallots and the garlic. Finely dice the red chilli. Peel the carrots and then finely slice using a mandoline. Cut the plums in half, remove the stones and cut into wedges.
For the plums: Heat a frying a pan and add a splash of oil. Add a quarter of the shallots to the pan and cook until soft. Add the plums and the chilli and cook for 3-4 minutes before adding the red wine to the pan. Season with salt and pepper and then cook over a low heat until the plums are soft.
For the carrots: Heat a frying pan and add a splash of olive oil. Add the remaining shallot and the garlic to the pan and cook until the shallot starts to soften. Add the carrots and cumin to the pan and season. Cook until the carrots are caramelised and then add the water to the pan. Cook until the liquid has reduced and the carrots are cooked.
Serve the guinea fowl on a bed of glazed carrots. Add the plums to the plate to finish.
«This recipe also works well using beef, chicken or even venison as a replacement for the guinea fowl.»