Heat the butter in a pan until hot but not brown and add the Guinea Fowl, skin side down, for 3 minutes, season then turn and cook for a further 2 minutes. Transfer to an oven tray, pour over the pan juices and cook in a preheated oven at 180ºC/350ºF/Gas 4 for 12-15 minutes or until done. To check if the Supremes are cooked, insert a sharp knife into the thickest part and the juices should run clear. Remove from the oven, cover with tin foil and rest for 4-5 minutes.

Return the pan to the heat and add 1 tablespoon of olive oil and cook the mushrooms until tender then stir in the crème fraiche, add the parsley and season.

Serve the sauce with the Guinea Fowl, sprinkling a few drops of truffle oil over them at the last minute if required.

Serve with boiled new potatoes and vegetables.