I had some leftover guinea fowl in the fridge and I thought I’d use it to make a ragu with some dried porcini that has been sitting in the pantry. The guinea fowl, being quite similar to rabbit, worked really well in the ragù. The meltingly tender meat, together with the porcini made a wonderfully flavoured, satisfying meal. It was pretty simple to make as well, just a bit of chopping and waiting for all the flavours to slowly come together over a low fire. If you can’t find guinea fowl, you can substitute with rabbit or pheasant.