Pot Roasted Guinea Fowl with Lemon and Garlic.
Brown fowl and remove from pot, add chopped onion, bacon, a head or more of unpeeled garlic, juice and peel from a lemon and a glug of white wine. Return fowl on one side to pot and cook on low heat for about 30 mins, then turn on to other side for a further 20 to 30 mins.
Carve fowl while bubbling the sauce to reduce a little if necessary, cut a good thick doorstep of rustic bread, place the fowl alongside bread and then ladle some of the onion/garlic/bacon mix on to the bread.
I served it with some roasted thick slices of potato, dwarf beans and some glazed parsnip.
Dessert was Banana and Ginger Cheesecake.