Guinea fowl baked in clay with pancetta, mushrooms + barley pilaf

As guinea fowl are generally dry birds, enclosing them in clay ensures they cook evenly in their own steam and remain moist. Encasing food is one of the signatures of my cooking. I use any possible way to make sure the food remains moist and retains its flavour, and I love the theatre of unwrapping the parcels. Start this recipe the day before, for the flavour of the pancetta to marry with the bird overnight and give a nice rosy colour to the breast.