Rub 2 guinea fowl supremes with ground Sichuan pepper and place into a shallow roasting dish, drizzle with olive oil and roast
in a pre-heated 200°C oven for 20 minutes. Meanwhile, make the sauce by blending 1 tsp cornflour with 1 Tbs orange juice,
tip into a saucepan with the juice from 2 oranges and the grated zest from one orange, 2 tsp grated fresh ginger, ½ a bunch
of spring onions, finely chopped, and 25g soft brown sugar. Bring to a simmer, stirring, until the sauce has thickened and is
smooth and glossy, then pour over the guinea fowl, return to the oven for another 10 minutes, until cooked.
Serve with Chinese egg noodles, cooked according to the packet directions, and steamed bok choy.