Guinea fowl baked in clay with pancetta, mushrooms + barley pilaf from Wild Weed Pie: A Lifetime of

Ingredients

• freshly ground white pepper, to taste
• salt, to taste
• 1 tablespoon chopped flat-leaf parsley leaves
• 1 teaspoon thyme leaves
• 60 g butter
• 6 large field mushrooms
• plain flour, for rolling clay
• 3 x 500 g blocks clay*
• 125 g butter, melted
• 6 leaves iceberg lettuce
• 18 thin slices flat pancetta
• kitchen twine
• 1½ tablespoons brandy
• 3 x 1.2 kg guinea fowl
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cumin seeds, toasted
• 1 cup currants
• 1 cup pearl barley
• 4 cups water
• 125 g butter
• 1 medium brown onion, chopped
• 1 tablespoon strained lemon juice
• grated zest of 1 lemon