let's get to it
how to make
Serves: 4-6
- 300g roasted nuts – walnuts, hazelnuts and brazil nuts
- 150g cooked chestnuts
- 1 onion, diced
- 1 parsnip, grated
- 50g cranberries
- 50g dried date, chopped
- 75g cooked spinach
- 2 tbsp chopped sage
- 50g panko breadcrumbs
- 100ml sherry
- 2 tbsp Black Truffle Sauce
- 1 tbsp oil
- 1 egg, beaten [optional]
- 1 tsp Flaked Black Truffle Sea Salt
DON'T MISS OUT