In France, when we have the combination of trompettes and potatoes in a dish, we talk about the rich mixing with the poor! Guinea fowl has such a great texture and flavour; originally a wild bird, it has since been farmed which I am glad about, otherwise people would have missed out.
Cooking white beans in this way has been something I've been doing at home for years. Whether it be with squid, mussels, prawns or octopus, it’s always delicious. The N'duja just adds enough kick to complement the acidity of the tomatoes and the texture of the shellfish.
I just love Japanese food - simply everything about it. Although this is not how you would traditionally make a dashi, this is an authentic variation. The shimeji mushrooms are great for pickling as they’ve a fantastic texture and take on the pickle really well. Seaweed is one of my favourite ingredients as its rich, umami and just full of flavour. The aubergine just makes you wonder why you ever need meat. I make dashi’s quite a lot, and this is a dish I could eat every day.