A quick Sunday lunch with little effort.

Put the oven to warm on 180°C (Fan), 350°F, gas mark 4.

Spray a roasting tin with olive oil.

Prepare whatever veg you have for roasting. I peeled carrots and roll-cut them into chunks, sliced the ‘cheeks’ off red and green peppers, cut new potatoes in half, peeled and quartered a couple of onions, and sliced the top off a garlic bulb to expose the cloves.

I sprayed these with olive oil and sat a Guinea Fowl on top. Into the oven it went for 40 minutes, then I added a cup of water, followed 10 minutes later by a handful of baby tomatoes. 10 minutes later, it was ready to eat.

Use whatever veg you have to hand: parsnip, swede, celery, celariac, courgette, aubergine etc and add whatever herbs you fancy. My choice would be thyme or tarragon in the bird’s cavity.