Preheat the oven to 220ºC/425ºF/Gas 7.
Place the whole peppers in the oven and bake for 15 to 20 minutes until the skins turn black and begin to shrink slightly. Remove the peppers and cover with clingfilm and leave to cool. Once cooled, peel off the skins, cut into halves and deseed. In a blender, puree the peppers with the olive oil and sieve if necessary to make a smooth coulis. Season and add the basil and keep cool until required.
Grill the guinea fowl under a medium-high heat for approximately 10 minutes turning occasionally.
Pour the coulis onto the plates and place the guinea fowl in the centre to serve.
Serve with boiled new potatoes and garden salad.
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