Prepare the guinea Fowl: (10 min busy + cooking)

In a small grinder or using a mortar and a pestle, grind the garlic, paprika, salt, rosemary and pepper into a paste. Transfer the paste to a small bowl and dilute it with the lemon juice, worcestershire sauce, oil and water.

If you did not ask your butcher to do it for you, cut the guinea fowl into two halves lengthways with a butcher’s knife. Score the skin and flesh on both sides of the bird’s halves, place them in a dish and pour the marinade over them. Rub both pieces thoroughly with it to ensure it coats all sides. Leave in the fridge overnight or for at least 4 hours, turning the guinea fowl halves over and rubbing them again with the marinade halfway through.

Preheat the barbecue at high temperature and oil the grid. Place the two bird halves, skin side down, close to the heat on the barbecue. Grill for 10 minutes, checking the meat is not being exposed to high flames and brushing it with the rest of the marinade.

Turn the pieces over and grill for another 15 minutes, then place the bird halves to a higher grid and keep cooking on low heat for another 25 minutes or until cooked through. To know whether the guinea fowl is cooked, cut the flesh on the inside of a leg. The flesh should not have any pink marks at the bone.

Aubergines (10 min busy+cooking):

Wash the aubergines, trim off their ends, and cut them into disks one inch thick. Chop the garlic into fine slivers and slice the parmesan into 1mm slices. Chop parmesan slices into squareish pieces.

With a small pairing knife, cut a pocket inside each aubergine slice (think you are making a purse with a 5 cm opening slit on the skin). Slide inside each slice 3 parmesan square, one rosemary leaf, 2 garlic slivers and a few cumin seeds.

Now you can cook them in either of two ways: on the barbecue or the cooker. If grilling on the barbecue, lightly brush both sides of the slices with olive oil. Grill for 3-4 minutes of each side to get a nice colour then finish the cooking further from the heat for about 20 minutes, or until the aubergines are tender to the core. If using the cooker, DO NOT oil the aubergines. Place them flat in a large ungreased pan and cook on medium- low heat for about 30 minutes, turning them over halfway through. If some cheese were to escape, wipe it away with a paper towel to keep the pan spotless clean. Check regularly to make sure the aubergines do not burn.

Once the aubergines are cooked, drizzle with good quality olive oil and sprinkle with freshly ground pepper and salt flakes.

Couscous (5 min busy):

Cook the couscous according to packet instructions.

Meanwhile, Place the raisins in a microwave-safe bowl and cover them with water so that they sit about 2cm under the water surface. Add a pinch of salt, the olive oil, curry and cumin and cook in the microwave for 10-12 minutes, until the raisins are soft and have absorbed most of the liquid. The water will bubble away so make sure your bowl is tall enough to avoid making a big mess in your microwave. If you don’t have a microwave, soften the raisins in the spiced water in a small saucepan.

When the raisins are ready, fluff the couscous with a fork and pour over it the raisins and their remaining cooking liquid. Mix well and adjust the seasoning if needed.