I tried my hand at guinea fowl this week, a bird that's seen a resurgence in modern game menus, but has roots deep in Victorian tables. I found the process of larding the bird with strips of pork fat to be oddly satisfying, a tactile connection to the past that I don't often get with contemporary cooking. The surprise came when I basted the bird mid-roast. The crackling that formed was unlike anything I've experienced with chicken or turkey—a crisp, salty delight that I found myself craving long after the meal was over. This recipe is a gem for the adventurous weeknight cook looking to elevate their roast dinner. The bread sauce, a Victorian staple, was the perfect accompaniment, its creamy warmth cutting through the rich, gamey flesh of the guinea fowl. I served it with a simple gravy, but I can see how a modern chef might experiment with more adventurous sauces. Next time, I'm going to try a pomegranate molasses glaze—a nod to the bird's North African origins. If you're looking to impress with a bit of history and a lot of flavour, this is your dish. Just don't be surprised if you find yourself snacking on the crispy skin straight from the roasting tin.