Preheat the oven to 200'C.
Crush the garlic cloves under your knife and remove the skin. Remove the leaves from the rosemary and finely chop.
Place the new potatoes in a roasting tray and drizzle with the olive oil. Season with the sea salt and add the garlic cloves and sprinkle on the chopped rosemary.
Place the tray in the oven and cook the potatoes for 45 minutes until golden brown and cooked through.
Peel and finely dice the shallot and garlic. Sweat the shallot in a sauce pan with the butter until soft. Add the garlic and Dijon mustard and cook for a minute. Deglaze the pan with the white wine and reduce the wine by half. Add the chicken stock and reduce by half. When the stock is reduced add the double cream. Bring the sauce to the boil and then pass through a sieve. Stir in the wholegrain mustard and check the seasoning. Reheat before serving.
Next, prepare the guinea fowl: season the guinea fowl with black pepper. Lay 6 slices of pancetta on your work surface, making sure they overlap slightly. Place the guinea fowl breast on top, skin side down and then wrap the guinea fowl in the pancetta slices, making sure that the joins are underneath.
Heat a frying pan until hot and add the sunflower oil. Add the guinea fowl to the pan and cook for 2-3 minutes on both sides. Once the pancetta is golden brown, transfer to the oven and cook for 7-10 minutes. Allow the guinea fowl to rest for a few minutes before serving.
Slice the cabbage in half and remove the core, cut into quarters and then into thin strips.
Peel and finely dice the garlic clove.
Whilst the guinea fowl is roasting, heat a wide bottomed pan over a medium heat and add a knob of butter. Add the cabbage to the pan and cook for about 5 minutes until it begins to soften. Season with salt and pepper and add the chopped garlic and white wine to the pan. Cover the saucepan with a lid and cook for a further 2 or 3 minutes.
Reheat the sauce until piping hot. Slice the guinea fowl into 3 pieces on an angle.
Place a small pile of the cabbage in the centre of the plate and arrange the guinea fowl on top. Add a few roasted potatoes to the plate and then finish with the mustard sauce.
«Make sure to rest the guinea fowl before serving. This will ensure that the meat remains succulent.»