• Cut the meat into cubes. Make sure they are all about the same size.
• Put the meat in a stockpot and pour in cold water until the meat is covered. Bring to a boil and simmer for 5 minutes. Pour off and rince with cold water.
• Peel the onion and stick the cloves in it. Cut the carrot and the celery into slices.
• Return the meat to the stockpot and add the onion, carrots, celry, garlic and herbs.
• Pour in the veal stock and very generously salt and pepper. Bring to a boil . If nececarry, skim the surface.
• Put the lid on the pot, reduce the heat and let it simmer for an hour and a half.
• Cut the mushrooms into thick slices and fry them briefly in butter, until they are light brown coloured.
• Drain the meat after cooking. Catch the sauce into a bowl.
• Remove the vegetables and the herbs.
• Cover the meat with foil, to keep warm.

Sauce

• Melt the butter in a pan over low heat. Add the flour and stir gently for 2 minutes to cook the flour. Slowly add the sauce and stir firmly to make a smooth sauce. Heat a few minutes to cook. Add the mushrooms and the cream. Taste well and bring to the taste if necessary. Add some lemon juice. Do not boil after adding the cream.

• Make the guinea hen: Preheat the oven to 230°C.
• Cut the guinea hen into 8 pieces and season with salt and pepper.
• .In a large sauté pan, heat 1 tablespoon of the olive oil. over medium-high heat until hot but not smoking. Working in batches, without crowding the pan, add about   the guinea hen pieces, skin-side down, and sear, turning once or twice, until golden brown on all sides, 4 to 5 minutes. Transfer them to a large platter, and repeat with the remaining pieces and olive oil.
• Remove the pan from the heat and pour off the fat. Add the dark meat back into the pan, leaving the breast meat on the platter. Add the thyme and bay leaves. Place the pan in the oven and roast until the clark meat is almost cooked through, about 20 minutes. Add the breast meat to the pan and continue roasting until a meat thermometer inserted in the thickest part of the breast reaches 70°C, about r5 minutes more. The internal temperature will rise to 75°C upon standing. Let the guinea hen rest on a warm platter while you prepare the vegetables and the pan sauce. Reserve the pan with the meat juices.

Vegetables

• Bring a large pot of salted water to a boil and fill a bowl with ice and water.
• Add the asparagus to the boiling water and blanch until tender, 3 to 4 minutes, depending on the size. The asparagus are done when you can put the tip of a paring knife into a spear and it's tender throughout.
• Immediately plunge the asparagus spears into the ice water to stop the cooking and preserve their color. Once the asparagus are cool, set on a clean kitchen towel to drain. Set aside.
• Heat the olive oil and r tablespoon of the butter in a small sauté pan over medium heat. Add the morels and 120 ml water and season with salt and pepper. Cover and simmer for 2 to 3 minutes. Add another tablespoon butter and cook, uncovered and stirring occasion­ ally, until the morels are tender and the liquid has evaporated, 2 to 3 minutes. Season with salt and pepper and keep warm.
• In a medium sauté pan, melt the remaining tablespoon butter over medium heat. Add the asparagus and sauté until the spears are warmed through and the butter is nutty brown, 3 to 5 minutes, depending on the size. Season with salt and pepper and keep warm.

Sauce

• Make the pan sauce: Remove all but 1 tablespoon of the fat from the pan used to roast the guinea hen, making sure to leave any bits of meat. Place the pan over medium-high heat. Add the white wine and use a wooden spoon to scrape any little bits off the bottom. Simmer until the wine is reduced by half, about 5 minutes. Add the chicken stock and bring to a simmer. Continue simmering, adjusting the heat as needed, until reduced by half, about 5 minutes.
• Strain through a fine-mesh strainer into a medium saucepan and place over medium heat. Bring to a simmer and continue simmering until reduced to the desired consistency. Season with salt and pepper, then remove from the heat, add the butter, and swirl the pan until it's incorporated.
• Add the morels to the serving dish or platter with the guinea hen and drizzle some of the pan sauce over both. Serve with the asparagus and the rest of the pan sauce.

• Toast the coriander seeds in a dry frying pan. Then rub well in a mortar.
• Add the ground coriander seeds to the rest of the ingredients. In steps if you use a mortar or in 1 go if you use a blender. Pound or blender to a paste, possibly with a few tablespoons of oil.

• Add the peppers, onion, tomatoes, and chili to a large parchment-lined baking tray. Toss with 3 tablespoons of oil, ½ teaspoon of salt, and plenty of black pepper. Roast in the oven for 20 minutes. 

  While the vegetables are roasting, add the tomato paste and 1 tablespoon of the oil to a small frying pan set over medium heat and cook for 5 to 7 minutes, stirring occasionally, until the tomato paste is a deep red and is caramelized. Set aside to cool. 

  Add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently, until aromatic and you can hear a light popping noise, 1 to 2 minutes. Remove the spices from the heat and grind into a coarse powder with a mortar and pestle. 

  Remove the peppers and onions from the baking tray, add the garlic cloves, and mix lightly. Put the tray back in the oven and roast for another 20 minutes or until vegetables are softened and lightly charred. 

  Once they're cool enough to handle, peel and discard the tomato and pepper skins (don’t worry if you can’t remove it all). Add the peeled roasted vegetables, the tomato paste mixture, the ground spices, 1 tablespoon of pomegranate molasses, ½ teaspoon of salt, and a good grind of pepper to a food processor and pulse into a coarse paste, leaving the mixture slightly chunky. Add the walnuts and pulse just enough to roughly blitz (you want the mixture to still have some texture). Stir in the pomegranate seeds. 

  To serve, transfer the muhammara to a serving plate or bowl and create a slight well in the center. Garnish with the extra pomegranate seeds and parsley, then drizzle the remaining tablespoon each of pomegranate molasses and olive oil over the top.