Ingredients (serves 3 - 4)

Guinea fowl
2 Unwaxed lemons
3 Bay leaves
Black Peppercorns (lightly crushed)
25g (1oz) Butter
150 (¼ pint) stock
75g (3oz) rindless streaky bacon

Method

1. Put the bird in a bowl, add zest and juice of half an unwaxed lemon, three bay leaves and 2 level tbsp black peppercorns, lightly crushed. Cover; leave to marinate for 1 hour.
2. Preheat the oven to 200ºC (180ºC fan oven) mark 6. Put the bird in a roasting tin, breast side down, stuff with a whole unwaxed lemon and 25g (1oz) butter, pour over stock and roast for 50min.
3. Turn bird on to its back, cover the breast with the bacon and roast for a further 20 min or until the juices run clear when the thigh is pierced.
4. Check the level of stock and top up if necessary.
5. About 5 min before the end of cooking time, pull the bacon aside to brown the breast.