Other root veg that you could use include celeriac, sweet potatoes and parsnips – it’s up to you.
Heat the oven to 180C/fan 160C/gas 4. Wipe
the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.
Meanwhile, peel the carrots and potatoes,
then cut them into thick chunks. Cut the leeks
into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.
When the guinea fowl has been roasting for
30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.
Splash the wine around the bird and over the veggies and put the bacon over the bird. Return
to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.