Peel and roughly chop the garlic. De-seed the red chillies and cut into pieces. Pick the rosemary leaves and roughly chop. Place these ingredients in a pestle and mortar with a drizzle of olive oil and pound together to make the marinade.
Coat the guinea fowl breasts with the marinade and leave for as long as possible, preferably overnight.
Before cooking the guinea fowl season with Maldon sea salt and then cook on a char-grill or BBQ for 10-12 minutes, or bake in the oven for 15 minutes at 200'C.
Preheat the oven to 220'C.
Peel the garlic cloves and finely chop. Grate the parmesan. Pick the thyme leaves. Mix with the breadcrumbs and add a drizzle of olive oil to the crumb mix.
Cut the aubergines in half and then into quarters lengthways. Criss cross them with a small knife and then season with Maldon sea salt. Leave for 15 minutes to extract the water. After 15 minutes pat the aubergines dry and transfer to a baking tray.
Drizzle some olive oil onto the aubergines and roast for 15 minutes.
Reduce the oven temperature to 180'C.
Take the aubergines out of the oven and sprinkle on the parmesan breadcrumbs. Return to the oven and bake for another 15 minutes or until the breadcrumbs are golden brown.
Cut the fennel in half, remove the tough core and slice finely on a mandolin. Wilt the fennel by lightly seasoning with salt. Place in a colander and allow the water to drain off. Dress the fennel with olive oil and lemon juice.
Peel and dice the garlic, pick the leaves from the herbs and roughly chop. Put these ingredients and the mustard and anchovies into a pestle and mortar or food processor and blend with the olive oil to make the salsa.
Place the baked aubergine on one side of the plate with a neat pile of fennel opposite. Sit the guinea fowl breast on top of the fennel and finish with a generous amount of the piquant salsa.
«If using a food processor for the salsa pulse it so as you do not end up with sticky puree. It should be a loose salsa so add more oil if needed.»