• Place a cheesecloth in a sieve and pour in the buttermilk. Leave the buttermilk covered in the refrigerator to drain overnight and collect the moisture. Then reduce the liquid in about 30 minutes to a nice sauce thickness.
• Preheat the oven to 200 degrees. Mix the salt with water to a kind of sticky mass. Put the celeriac in an oven dish in a layer of salt and then cover the tuber completely under the salt, it will cook in the oven for about 3 hours. Turn off the oven and let the celeriac stand overnight. Then tap the celeriac out of the salt and brush off any leftover salt.
• Finely chop 5 1/2 white onions. Heat a pan with 2 tbsp. oil, add the finely chopped onions, a little salt and sherry vinegar and let it cook for about 5 hours on a low heat below the boiling point until it becomes a kind of sweet caramelized chutney.
• Heat the oven to grill setting. Cut the remaining half white onion into wafer-thin slices, drizzle with some oil and grill until the edges turn black.
• Cut off the skin of the celeriac, halve and cut into 8 slices. Place the celeriac slices in a baking dish, spoon over some of the onion compote, grate over the Gouda cheese spread, sprinkle with lemon thyme and au gratin under a hot grill. Heat the buttermilk sauce and assemble it by adding butter and whisking with an immersion blender until fluffy. Season with salt and pepper.
• Spoon 2 slices of celeriac on 4 plates, and add some of the buttermilk foam with a spoon. Serve with optional. some herb salad to make it a bit fresher.

• Heat (medium) a pan with the a little olive oil and add the tomato, onion and garlic. Cook for 5 minutes. Add the tomato paste, sugar, vinegar, parpika powder, salt and pepper and let simmer for 1 hour.
• Blend the mixture in a blender or hand blender and cook again for a few minutes. Pour the ketchup into sterilized pots and cool down quickly.

• Combine the masa harina, salt and water. Stir until you get a moist, but not sticky, dough. Put them in the refrigerator for 30 minutes.
• Shape the dough into balls to the size of a golf ball. Roll out the balls on a lightly floured surface. Keep the shape round and roll until paper thin and a diameter of about 12 cm. Stack them up interleaved with non sticking paper.
• Heat a flat pan without oil and cook the tortillas in about 2-3 minutes on each side until they are golden brown.

• Cut the meat into cubes. Make sure they are all about the same size.
• Put the meat in a stockpot and pour in cold water until the meat is covered. Bring to a boil and simmer for 5 minutes. Pour off and rince with cold water.
• Peel the onion and stick the cloves in it. Cut the carrot and the celery into slices.
• Return the meat to the stockpot and add the onion, carrots, celry, garlic and herbs.
• Pour in the veal stock and very generously salt and pepper. Bring to a boil . If nececarry, skim the surface.
• Put the lid on the pot, reduce the heat and let it simmer for an hour and a half.
• Cut the mushrooms into thick slices and fry them briefly in butter, until they are light brown coloured.
• Drain the meat after cooking. Catch the sauce into a bowl.
• Remove the vegetables and the herbs.
• Cover the meat with foil, to keep warm.

Sauce

• Melt the butter in a pan over low heat. Add the flour and stir gently for 2 minutes to cook the flour. Slowly add the sauce and stir firmly to make a smooth sauce. Heat a few minutes to cook. Add the mushrooms and the cream. Taste well and bring to the taste if necessary. Add some lemon juice. Do not boil after adding the cream.

• Make the guinea hen: Preheat the oven to 230°C.
• Cut the guinea hen into 8 pieces and season with salt and pepper.
• .In a large sauté pan, heat 1 tablespoon of the olive oil. over medium-high heat until hot but not smoking. Working in batches, without crowding the pan, add about   the guinea hen pieces, skin-side down, and sear, turning once or twice, until golden brown on all sides, 4 to 5 minutes. Transfer them to a large platter, and repeat with the remaining pieces and olive oil.
• Remove the pan from the heat and pour off the fat. Add the dark meat back into the pan, leaving the breast meat on the platter. Add the thyme and bay leaves. Place the pan in the oven and roast until the clark meat is almost cooked through, about 20 minutes. Add the breast meat to the pan and continue roasting until a meat thermometer inserted in the thickest part of the breast reaches 70°C, about r5 minutes more. The internal temperature will rise to 75°C upon standing. Let the guinea hen rest on a warm platter while you prepare the vegetables and the pan sauce. Reserve the pan with the meat juices.

Vegetables

• Bring a large pot of salted water to a boil and fill a bowl with ice and water.
• Add the asparagus to the boiling water and blanch until tender, 3 to 4 minutes, depending on the size. The asparagus are done when you can put the tip of a paring knife into a spear and it's tender throughout.
• Immediately plunge the asparagus spears into the ice water to stop the cooking and preserve their color. Once the asparagus are cool, set on a clean kitchen towel to drain. Set aside.
• Heat the olive oil and r tablespoon of the butter in a small sauté pan over medium heat. Add the morels and 120 ml water and season with salt and pepper. Cover and simmer for 2 to 3 minutes. Add another tablespoon butter and cook, uncovered and stirring occasion­ ally, until the morels are tender and the liquid has evaporated, 2 to 3 minutes. Season with salt and pepper and keep warm.
• In a medium sauté pan, melt the remaining tablespoon butter over medium heat. Add the asparagus and sauté until the spears are warmed through and the butter is nutty brown, 3 to 5 minutes, depending on the size. Season with salt and pepper and keep warm.

Sauce

• Make the pan sauce: Remove all but 1 tablespoon of the fat from the pan used to roast the guinea hen, making sure to leave any bits of meat. Place the pan over medium-high heat. Add the white wine and use a wooden spoon to scrape any little bits off the bottom. Simmer until the wine is reduced by half, about 5 minutes. Add the chicken stock and bring to a simmer. Continue simmering, adjusting the heat as needed, until reduced by half, about 5 minutes.
• Strain through a fine-mesh strainer into a medium saucepan and place over medium heat. Bring to a simmer and continue simmering until reduced to the desired consistency. Season with salt and pepper, then remove from the heat, add the butter, and swirl the pan until it's incorporated.
• Add the morels to the serving dish or platter with the guinea hen and drizzle some of the pan sauce over both. Serve with the asparagus and the rest of the pan sauce.