In France, when we have the combination of truffles and potatoes in a dish, we talk about the rich mixing with the poor! Truffles can be expensive, but you don’t need much and the addition can transform the simple into the spectacular. You can also freeze them if you have any left over. For this dish you can use chicken, but I find guinea fowl has so much more texture and flavour. Originally a wild bird, it has since been farmed – which I am glad about, otherwise people would really have missed out.