Like most of the food at IGNI, this is a combination of three relatively simple things brought together on the plate. The pil pil delivers an amazing, rich flavour but can be made with very little effort, the marron are a go-to ingredient for us as they react incredibly well to the fire, while the fermented cucumbers are something I always have around– they have a lovely lactic, salty-sweet balance, a nice crunch and pack enough flavour to stand on their own as a snack.