Guinea Fowl Stewed with Potatoes, Ginger, Tamari & Star Anise

This is one of those dishes that lie somewhere between a soup and a stew, rather like the traditional pot-au-feu. It’s easy to make and can be left to look after itself while you concentrate on other things. Bowls of the broth can be served as a first course, followed by the solid bits – with some crusty bread – for the main course. The broth can also be used to make a delicious polenta or risotto. It’s an extremely versatile dish.