Pot Roast Guinea Fowl with Figs
A pot roast, like this from Nigel Slater, takes a few minutes to prepare, followed by an hour of unattended cooking. Chop an onion, halve a few figs, pour over some booze and cook for an hour. Really easy; no piles of washing up; healthy (guinea fowl has half the fat of chicken, and no olive oil is needed for this roast). The result is delicious: moist, tender, flavoursome every time, and extremely impressive. It is also the gift that keeps on giving, since the carcas makes the most incredible stock.