Multiple bird roasts have a longer tradition; they go back to the early 19th century France, where they apparently aspired to make a seventeen bird roast. Most people couldn't even name seventeen kinds of edible birds (apparently the smallest was a "garden warbler"). Hugh Fearnley-Whittingstall , of River Cottage fame , cooked a ten bird roast for a Christmas episode of his pastoral television show, made up of turkey, g oose, duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon and woodcock. He declared it delicious.