Guinea fowl

Use the same weight. Guinea fowl is leaner and firmer, so chicken will cook faster; brown well and check 10 minutes earlier.

Use the same weight. Juicier and less gamey; reduce cooking time by about 10–15 minutes.

Use the same weight if available. Gameier and smaller-boned; check doneness earlier and add a little extra fat.

Use 75% of the boneless guinea fowl weight. Cube and shallow-fry, then add 10 minutes before the end; do not simmer long or it toughens.

Use the same weight. Peel and parboil cubes, then add 15–20 minutes before the end; it will not give the same savoury depth.

Use the same weight. Cut into chunks and simmer 20–25 minutes until tender; add a little extra oil as it is lean.