6 hispi cabbage leaves, stems removed
500g/1lb 2oz chestnut mushrooms, finely chopped
1 tbsp snipped fresh chives
200g/7oz girolles mushrooms, cleaned
1 tbsp chopped fresh parsley
2 large potatoes, peeled and spiralised
900g/2lb shallots, ends trimmed
1 banana shallot, chopped
1 tbsp chopped fresh tarragon
1 fresh thyme sprig
1 tsp Dijon mustard
400ml/14fl oz gravy or jus
salt and freshly ground black pepper
120ml/4fl oz olive oil
1 tbsp olive oil
knob of butter
50g/1戮oz unsalted butter
75g/2戮oz unsalted butter
6 tbsp double cream
4 guinea fowl legs, boned and minced
200g/7oz mushroom duxelles (see above)