Preparation time: 15 minutes
Cooking time: About 1 hour

Making the potato cakes

1. Peel and grate 4 potatoes; season with salt and pepper.
2. Add a little butter and form into four disks.
3. Press down well and cook in a hot oven for 30 minutes.

Preparing the guinea fowl breasts

1. Cook the breasts, skin side down, in a non-stick pan; set aside.
2. Add the chopped shallot, honey and mead to the pan. Reduce.
3. Add the ground cherries and reduce until syrupy. Add the cream and season with salt and pepper.
4. Slice the guinea fowl breasts into thin slices.
5. Arrange on each plate.
6. Spoon the sauce over top and garnish with the tender-crisp snow peas.