[yerself]

A recipe for Tinkerbelle and mthead:

Clay-baked wild birds or hedgehogs

This isn't one to try at home (you could well fall foul of wildlife protection laws, apart from anything else), but the easiest way to cook wild birds (or hedgehogs for that matter) is not to pluck them but to smear wet clay onto the feathers. The birds are then cooked on an open fire and the feathers and skin come away when they are cooked. The same thing happens with the spines of hedgehogs, which were traditionally clay-baked by the Romany people. The meat is said to taste like pork – hence the hedgehog's name.