Ballottine of guinea fowl with celeriac dice by Belgian chef Corentin Rochez

The day before :

1. Heat the cream until it is just boiling and stir in a few pieces of bacon. Set aside in the fridge.
2. Make a duxelles of mushrooms: roughly chop the mushrooms and parsley, sauté them in the butter (uncovered, to reduce the liquid from the vegetables as much as possible). When it’s almost dry, blend it, put it in a piping bag and set aside in the fridge.

On the day :

1. Peel the celeriac and cut into small dice. Set aside.
2. Make a horizontal cut in the guinea fowl breast and spread it out like a book.
3. Lay the bacon rashers, the open guinea fowl and a thick line of mushroom duxelles on a sheet of cling film. Roll up the ballotine tightly.
4. Steam for 10-15 minutes.
5. Pass the cream through a chinois strainer then reduce it to the consistency of a sauce.
6. Fry the celeriac cubes in butter. Season with salt when they’re done.
7. When the ballotine is cooked, pan-fry it in butter.
8. Serve.