Method

To cook the bird:
Preheat the oven to 180°C
Rub the guinea fowl with a little oil, salt and Garam masala and place upside down on a roasting tray
45 minutes in, flip the bird over and reduce the heat to 170C
Roast for another 30-40 minutes until cooked though and the juices are running clear with no pink meat
Turn the oven off
Rest the bird for 10-15 minutes before carving

Whilst the fowl is resting, combine the figs with the honey and place them on the fowl tray (or a clean tray) and place into the oven for 10 minutes

For the kale accompaniment:
Melt the butter on a medium heat in a pan and add the celeriac with a generous pinch of salt
Cook for 10-15 minutes or until the celeriac is cooked through and soft
Add the chopped kale for 5 minutes until it wilts into the butter
Add a squeeze of lemon

Serve the fowl on a bed of the kale and celeriac with the figs