One-Pan Salami with Jerusalem Artichoke, Radish and Poblano Pepper

Georgian-inspired comfort food: tender salami paired with jerusalem artichoke, radish and poblano pepper and yam, finished with cilantro and galangal and a hit of allspice and white pepper. 1. Pat the salami dry and season with sea salt, allspice and white pepper. 2. Heat beef tallow in a heavy pan and sear the salami until it develops a deep golden crust, about 22 minutes. 3. Add jerusalem artichoke, radish and poblano pepper to the pan and cook until just tender, stirring in cilantro and galangal for fragrance. 4. Cook the yam separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard before serving hot.