Bone out the guinea fowl, leaving the wing bones intact: lay the bird breast down and use a sharp knife to cut through the skin along both sides of the backbone, then carefully ease the knife into the cuts and down around the carcass on both sides to separate it from the flesh; take care not to cut through the skin.
Cut through the leg and wing joints, then remove the rib cage and backbone.
Now cut the boned bird in half so you end up with two pieces each comprising a breast, leg and wing.
Next bone the legs. Insert a sharp knife into the flesh, to the bone, then cut down one side of the bone and around itto free it from the flesh.
Preheat the oven to 200°C. Mix together the mascarpone, thyme, lemon zest and juice, and some seasoning.
Lay one of the boned guinea fowl halves skin side down on a chopping board.
Pull the breast meat back on the skin to expose a cavity.
Roll a spoonful of the mascarpone mix in a slice of prosciutto, then it put into this cavity.
Fold thebreast fillet back down over the filling so that it is enclosed between the skin and the breast. Repeat the same process to stuff the leg.
Stuff the other guinea fowl half.
Heat up a heavy-based ovenproof frying pan and add the olive oil. Season the guinea fowl halves and place skin side down in the pan. Cook for 2 minutes until the skin is golden.
Drain off any excess fat from the pan, then tuck a slice of bread under each piece of guinea fowl. Transfer the pan tothe oven and cook for 10–12 minutes. Remove from the oven and leave to rest for 4 minutes.
For the peas, cook the chopped onion with a tblsp of olive oil for 2 minutes then add the peas and cover with enough water to just cover. Place a piece of grease proof paper on top and cook for 15 minutes until the peas are soft and slightly syrupy.
Put a slice of bread on each plate with a scattering of peas then place the guinea fowl on top.
Melt the remaining Mascapone in the pan and pour over the Guinea fowl.
Finish with a little chopped mint on top.