4 cloves of garlic, unpeeled and lightly crushed
Β½ tbsp fresh parsley, chopped
1 savoy cabbage
1 small sprig fresh thyme
Β½ tsp fresh thyme leaves
250g/9oz wild mushrooms, such as chanterelles, shiitake
250ml/9fl oz brown chicken or beef stock
salt and freshly ground black pepper
pinch of nutmeg
4 tbsp light olive oil
salt
2 tbsp butter
25g/1oz butter
1 large guinea fowl, weighing about 1.5 kg/3lb 5oz
100ml/3fl oz Madeira or port