its a golden rule with chefs when food gets what we call to busy,i.e. to many ingredients,just revert back to basics and have fewer ingredients and let the quality of each speak for them selves so 5 ingredients would be a good bench mark for this
so a dish at the moment is guinea fowel cooked two ways,using the bones for stock for the jus and slow confit the legs ,a garlic and rosemary puree, spring greens and fondant potatoes cooked in the stock ,strong flavours balanced plate using the most of the ingredients