Preheat the oven to 220ºC/425ºF/Gas 7. Place the peppers on a baking tray and bake for 15-20 minutes until the skins turn black and begin to shrink. Remove the peppers, place in a bowl and cover with cling film, set aside and leave to cool. Once the peppers have cooled peel them and place in a blender with the olive oil.  Once puréed you may wish to sieve the mixture to give a smooth coulis, season, add the basil and keep cool.

Grill the Guinea Fowl for approximately 10 minutes, under a medium-high heat, turning occasionally, once cooked serve on the coulis.

Serve with spaghetti and wilted spinach with pine nuts.