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  1. Truffled Portabella Mushroom Pizza

    Pizza with English Truffle Oil


    Preparation: 60 minutes / Cooking: 15 minutes

    Ingredients


    For the base
    • 300g strong bread flour
    • 1 sachet dried instant yeast
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Sugar
    • 1 tsp Salt
    For the topping
    • 500g mixed fresh wild mushrooms (portabella and small portabellini thinly sliced)
    • 1 small red or yellow bell pepper, cut into small strips
    • 1 small onion
    • 1 tbsp dried mixed herbs; Thyme, Marjoram, and Parsley work well
    • 2 tbsp Extra Virgin Olive Oil
    • 125g grated Mozzarella
    • Handful of Fresh Rocket
    • 25g fresh black summer truffles (optional)
    • TruffleHunter English Truffle Oil to drizzle

    Method


    1. To make the Pizza bases mix the yeast sachet, 200ml of warm water, 1tsp of sugar and the Olive Oil in a small bowl. Put the flour in a large bowl, make a well in the centre and slowly add the yeast liquid, mixing as you go until you have a soft damp dough. Turn onto a floured surface and kneed for 10 minutes or until smooth and elastic. Cover with a damp tea towel and set aside for 30 minutes.
    2. Slice the fresh wild mushrooms and finely chop the small onion. Heat the Olive oil in a large frying pan and gently sauté the onion until soft. Add the dried herbs, sliced wild mushrooms and cook gently until the mushrooms start to brown and lose water. As an extra luxury at TruffleHunter we like to add 1tbps of cognac to the pan with the mushrooms.
    3. Give the dough a quick kneed and roll out thinly into 3 or 4 large rounds. Place the pizza bases on a baking tray, you are now ready to dress your pizza. Carefully arrange the wild mushrooms, sliced bell peppers and finish with the grated Mozarella and a shaving or two of fresh truffles if available.
    4. Bake your Pizzas in a very hot oven for around 10 minutes. Finish with a few leaves of fresh rocket and a small drizzle of TruffleHunter English Truffle Oil and serve immediately.
    Read more »
  • Bacon and Truffle Macaroni Cheese

    Bacon and Truffle Macaroni Cheese


    Preparation: 35 minutes / Cooking: 45 minutes / Serves 4 as a main /

    Ingredients


    Oven 180c/ 356*F/Gas Mark 4
    • 325g/12oz dried macaroni
    • 100g/3oz smoked bacon
    For the sauce:
    • I onion
    • 500ml/16 floz whole milk
    • 3tsp TruffleHunter Minced Black Truffle
    • 50g/2oz TruffleHunter Black Truffle Butter
    • 50g/2oz plain flour
    • 220g/8oz mature cheddar cheese(grated)
    • 1 tsp TruffleHunter Black Truffle Mustard
    • TruffleHunter Fresh Black Truffle shavings

    Method


    1. Blanch macaroni in boiling water until nearly cooked through (still has a slight crunch).
    2. Grill bacon until golden then cut into lardons. (strips 5mm thick and the full width of the bacon)
    3. For the sauce: Remove skin, and half the onion put into milk with and warm the milk slowly, do not boil. 20 minutes should do.
    4. For the roux: Melt TruffleHunter Black Truffle Butter in pan big enough to hold at least 1 litre of sauce. Add flour and cook out for two or three minutes.
    5. Finish the sauce: Remove and discard the onion from the milk. Add the milk to the roux a little at a time all the while whisking.
    6. Once all the milk is combined, add 180g/ 6oz of the cheese, TruffleHunter Minced Black Truffle and 180g TruffleHunter Black Truffle Mustard and cook out for 5 minutes on a very low heat.
    7. Combine bacon, macaroni and cheese sauce. Place in baking dish, top with slices of TruffleHunter Fresh Truffle and the remaining cheese and bake until golden and crisp on top.
    Read more »
  • Veganaury 2022

    Whether you are vegan yourself, enjoy vegan dishes or simply just a foodie our range of truffle products are suitable for you all including Oils, Nuts, Crisps, Pasta and Condiments!

    TruffleHunter aim to be as inclusive as possible with our products and recipes. This month we’re sharing more Vegan recipes in line with Veganuary.

    Let’s start at the very beginning with Meat Free Mondays! Try one of our delicious recipes for dinner one night of the week!

    Lentil Dahl is a hearty winter warmer using our Minced Black Truffle. Serve with steamed basmati rice and warm flatbreads to soak up the flavoursome curry.

    Fries are the ideal side to a celeriac steak. Why not try our Parsnip Fries with Black Truffle Ketchup? A simple yet delicious recipe to be enjoyed on a Saturday evening.

    Thinking about visiting Italy? Cook your way to where some of our finest truffles are found with our Arabiatta Strozzapreti. A quick and easy midweek dish for the family to enjoy a taste of cultural cuisine.

    Follow us on Instagram @trufflehunteruk for delicious content suitable for everyone, using our wide range of products.

    Read more »
  • Roasted Vegetables with White Truffle Honey

    Roasted Vegetables with a Sprinkle of Truffle

    Serves 4

    Ingredients 

    • 6 parsnips
    • 1 bulb of garlic
    • 4 King Oyster Mushrooms
    • 6 baby carrots
    • 12 cooked chestnuts
    • 1/2 Butternut Squash
    • 2 red onions, halved
    • 1 savoy cabbage
    • 1 tbsp White Truffle Honey
    • 1 tbsp Truffle Dust
    • 2 tbsp Olive Oil
    • Flaked Black Truffle Sea Salt 

    Method

    1. Preheat your oven to 200˚C. Blanche your parsnips in boiling water for 10 mins while your oven is heating up and then drain.
    2. Slice your savoy cabbage and keep separately ready to steam later.
    3. Toss all root vegetables, squash, mushrooms and chestnuts in oil and place into a large preheated oven roasting tray. Season generously with Truffle sea salt and sprinkle with Truffle dust. Add chopped thyme and roast for 30 mins.
    4. Remove from the oven every 10 mins to turn and roast evenly. Cook for a further 15 minutes with a generous drizzle of truffle honey to glaze.
    5. Steam your savoy cabbage and season with extra Truffle Dust and sea salt. Combine with the roasted vegetables and serve with a final pinch of Truffle Sea salt flakes.
    Read more »
  • Truffle Pizzette

    Truffle Pizzette

    Serves 4-8

    Ingredients 

    • Pizza dough
    • 650g 00 flour
    • 325ml warm water
    • 50ml milk
    • 7g Yeast
    • 1 tsp Sea Salt
    • 1 tbsp Olive Oil
      •  

    For the toppings

    • 100g Tomato pizza sauce
    • 150g Mozzarella
    • 1 tbsp White Truffle Oil
    • 4 chestnut Mushrooms, finely sliced
    • 1 tbsp Minced Black Truffle (optional)
    • 1 tbsp Black Truffle Oil
    • 1 tsp Thyme
    • Salt and Pepper to season

    Method

      1. Whisk your yeast into the warm milk and water and leave to start bubbling for 5 minutes. In a large mixer using a dough hook or by hand knead your flour, oil, yeasty water and salt for 10 mins until smooth. Form into a ball and leave covered to prove for 1-2 hours.
      2. Then knock back and divide into 6-8 small pizza dough balls. Prove for a further 45 mins.
      3. Preheat your pizza oven to 375˚C or domestic oven to 220˚C.
      4. Sauté your mushrooms with thyme, Truffle Mince and Black Truffle Oil.
      5. On a floured surface roll out your pizza bases and then transfer onto a peel with polenta to prevent sticking. Top with a ladle of tomato sauce and truffled mushrooms. Place some mozzarella balls in the gaps and bake for 2-3 mins in a wood fired pizza oven or 10-12 in a conventional oven.
      6. Drizzle with White Truffle Oil and garnish with torn basil leaves.
    Read more »
  • Pear, Gorgonzola & Truffle Tart

    Pear, Gorgonzola and Truffle Tart

    Serves 2

    Ingredients 

    • 1 block of shortcrust pastry
    • 4 pears, thinly sliced
    • 175g Gorgonzola Dulce
    • 50g walnuts
    • 1 tbsp White Truffle Honey
    • 1/2 tbsp Truffle Salt
    • Method

      1. Roll out your shortcrust pastry on a floured surface and blind bake in a 22cm tart case for 15-20 mins.
      2. Remove from the oven and allow to cool slightly. Layer with sliced pears in concentric circles. Then add lumps of Gorgonzola Dulce over the top dotted with walnuts. Season with Truffle Sea Salt and bake the tart for 15-20 mins at 180˚C.
      3. Remove from the oven and drizzle with a generous spoonful of White Truffle Honey. Return to bake for a final 8-10 mins until the top of the tart starts to caramelise.
    Read more »
  • Minced Black Truffle Pasta

    Minced Black Truffle Pasta

    Serves 2

    Ingredients 

    • 250g fresh Trofie pasta
    • 500ml chicken stock
    • 50g grated parmesan
    • 50g butter
    • 1 tbsp Minced Black Truffle
    • 1 shallot, finely diced
    • 1 clove of garlic, diced
    • 1 tsp thyme

    Method

    1. Start by reducing your chicken stock for 20-25 mins in a saucepan until the volume has reduced by three quarters. Boil your pasta water ready in preparation to cook the pasta as per pack instructions.
    2. In a frying pan sauté your shallot and garlic in butter with thyme. Then once the onion is soft but not heavily caramelised add in your Minced Black Truffle and the reduced chicken stock. Simmer for 5 mins whilst you cook your fresh pasta.
    3. When the pasta is just cooked use a slotted spoon to transfer it to the sauce. Add parmesan and cook for 3-4 mins until the pasta is coated in a glossy, velvety truffle sauce. Serve with a glass of chianti and extra parmesan.
    Read more »
  • Truffle Cheese Toastie Canapés

    Truffle Cheese Toastie Canapés


    Serves 6

    Ingredients

    Truffle Condiment Discovery Range

    3 slices of thick sliced white bread

    For the cheese sauce

    25g butter

    1 tbsp plain flour

    75 ml whole milk

    75 g grated gruyere cheese

    100g mozzarella

    1 egg yolk

    1 tsp mustard [Black Truffle Mustard]

    Salt and pepper

    To serve:

      • Black Truffle Ketchup
      • White Truffle Honey
      • Flaked Black Truffle Sea Salt
      • Chopped chives [optional]

    Method

    1. Start by melting butter in a saucepan and then add the flour. Stir over a medium heat to form a roux base. Then slacken by adding milk and all of the cheese. Stir on a low heat for 5-6 mins to make a smooth, glossy cheese sauce. Remove from the heat and continuing to stir add mustard and a beaten egg yolk. Season to taste and allow to cool. .
    2. Lightly toast your bread and slice into toast fingers. Preheat your grill and then spread the cheese sauce over the toast.
    3. Grill for 2-3 mins on high heat until the cheese caramelises. Then transfer to a platter and drizzle with lots of Truffle Honey, A good pinch of Truffle Sea Salt and serve with ketchup and other delicious Truffle condiments of your choice.
    Read more »
  • Squash and Scallop Risotto

    Squash and Scallop Risotto


    Serves 2

    Ingredients

    • 12 MSC scallops

    • 120g risotto rice

    • 1 tsp Truffle sea salt

    • 1 tbsp olive oil

    • ½ roasted squash

    • 1 shallot, finely diced

    • 1 litre of fish stock

    • Pinch of saffron

    • 2 bay leaves

    Method

    1. Roast half a butternut squash with a little pinch of Truffle Sea salt for 35-40 mins at 180˚C until soft. Allow to cool slightly and blitz into a smooth paste in a food processor.
    2. In a sauté pan soften your shallot in a drizzle of oil and then add in your rice. Stir for 2 mins and then add your squash followed by a ladle of stock. Enrich your stock with some saffron and bay.
    3. Cook the risotto for 15-20 mins gradually adding stock and stirring until soft but retaining a little nutty bite. Meanwhile heat a non-stick frying pan and sear your scallops with a little oil. Cook the for no longer than 1 minute on each side so they are still a little springy to touch and then season generously with Truffle salt.
    4. Serve the warming risotto with scallops arranged on top.
    Read more »
  • Truffle Pâté Pasty

    Truffle Pâté Pasty

    Makes 4 

    Ingredients

    For the filling

    • 4 small potatoes, peeled and dice
    • 250g mushrooms, sliced
    • 100g blue cheese, crumbled
    • 1 shallot, finely diced
    • 2 cloves of garlic, diced
    • 25g butter
    • 1 tbsp Truffle Pate
    • 1 tbsp chopped tarragon
    • Sea salt and cracked black pepper

    For the pastry

    • 500g plain flour
    • 250g salted butter
    • 1 tbsp Black Truffle Pate
    • Cold water

    To serve

    • Black truffle Mustard
    • Black truffle Mayonnaise

    Method

    1. Make your pastry in advance by mixing diced cold butter with flour in a food processor until you reach a breadcrumb texture. Add in your Black Truffle pate and then gradually add water until you have a dough consistency. Form the shortcrust pastry into a ball, cover and leave in the fridge for 1-2 hours to rest.
    2. Sauté your shallot, garlic and mushroom with a small knob of butter until golden. Add chopped tarragon, Truffle Pate and season to taste. Mix in a bowl with potatoes and blue cheese.
    3. Roll out your pastry into 4—6 pasty rounds and then place a handful of filling into the centre of each.
    4. Fold over and crimp the pastry to seal in a rolling rope crimp. Glaze with beaten egg and bake in a preheated oven at 200˚C for 30 mins until golden brown. Serve with Truffle mustard or mayo
    Read more »
  • Truffle Yorkshires

    Truffle Yorkshires 


    Serves 6-12

    Ingredients

    • TruffleHunter's Preserved Truffle Selection 

    For the roast beef

    • 500g beef roasting joint
    • 1 tsp olive oil
    • 1 tsp Truffle sea salt
    • ½ tsp cracked black pepper 

    For the Yorkshire Puddings

    • 140g plain flour
    • 4 eggs, beaten
    • 200 ml milk
    • Beef dripping or goose fat for cooking

     

    Method
    1. Preheat your oven to 170˚C and season your beef by rubbing with oil, truffle salt and pepper before roasting. Cook in the oven for 40 mins and test the internal temp with a probe depending on how rare you like it. I aim for 50-54˚C for medium rare.
    2. Allow the beef to rest wrapped in tin foil whilst you turn up the oven temperature to 220˚C.
    3. Whisk your Yorkshire ingredients and sift in flour until you have a smooth golden batter. Line small muffin trays with a tsp of dripping, fat or sunflower oil and heat them in your oven for 3-4 mins.
    4. Carefully remove from the oven and fill each with batter. Cook in the oven for 22-25 mins but don’t open the door whilst they’re cooking.
    5. Build your canapés by placing a spoonful of minced black truffle or black truffle sauce into each cooked Yorkshire pudding and then add a generous slice of carved roast beef, a pinch of truffle sea salt and finish with a luxurious Black Truffle slice.
    Read more »
  • Vegan Lasagne with Truffle Dust

    Vegan Lasagne with Truffle Dust

    Serves 6

    Ingredients

    • 200g wholemeal lasagne sheets

    • 1 packet of spinach, wilted

    • ½ Roasted squash

    • Vegan cheese [optional]

    • 1 tsp Truffle Dust

    1 tsp chopped chives

    For the bechamel

    • 3 tbsp olive oil or vegan spread
    • 2 tbsp plain flour
    • 500ml Oatley or Soy Milk
    • 1 tbsp tahini
    • ½ tsp grated nutmeg
    • Pinch of sea salt and pepper

    For the tomato sauce

    • 250g plant-based mince
    • 200g chopped tomato
    • 150g chestnut mushrooms
    • 1 tbsp Minced Black Truffle
    • 1 shallot, finely diced
    • 2 cloves of garlic
    • 1 tbsp olive oil
    • 1 tbsp oregano
    • Sea salt and cracked black pepper

    Method

    1. Preheat your oven to 180˚C. Make your bechamel sauce by warming your oil and stirring in flour and tahini to form a roux texture then add your Soy milk a little at a time to slacken until you have a velvety white sauce. Season to taste and add grated nutmeg.
    2. In another pan heat oil and sauté your mushrooms, shallots, garlic and mince. Add a generous spoonful of Truffle Hunter minced black truffle, oregano and season to taste. Then add chopped tomatoes, reduce the heat and simmer for 10 mins.
    3. Build your lasagne by starting with your truffled plant mince and tomato sauce on the base. Then a layer of lasagne sheets.
    4. Next add a layer of roasted squash and bechamel. Repeat with another layer of pasta sheets, more tomato sauce and then a pasta sheet layer topped with spinach.
    5. Finish the lasagne with a final layer of pasta and completely cover with the remaining bechamel sauce. Cover with some vegan cheese over the top and a heaped teaspoon of truffle dust.
    6. Bake for 35-40 mins until the top is golden. Sprinkle with chopped chives and extra truffle dust before serving.
    Read more »
  • The Great British Bake Off - Truffle Focaccia

    It's that time of the year again where our screens are reunited with every foodie's favourite show 'The Great British Bake Off', and we noticed a few of our truffle products making an appearance.

    This week was bread week & contestant Lizzie Acker from Liverpool, baked a delicious truffle focaccia infused with our Black Truffle Oil, Black Truffle Salt & garnished with our Black Truffle Slices.

    If you can't get your hands on whole fresh truffles, fear not. Our truffle products are infused with real European black truffle pieces and carry enough punch to give you that mouth watering truffle flavour. Drizzle our truffle oil into your dough mixture, or sprinkle truffle salt over your finished bake, it's really that simple.

    For an extra kick, use our already sliced black truffle as a tasteful garnish. Our preserved truffles are stored in olive oil to give a longer shelf life & allow you to add a taste of luxury to every meal. Take a look at our delicious recipe ideas here.

    Show us your bakes using the #THbakes and tag us on Instagram @trufflehunteruk. Good luck Lizzie!

    Read more »
  • Seared Scallops with Truffled Cauliflower and Chorizo Crumb

    Seared Scallops with Truffled Cauliflower and Chorizo Crumb

    Preparation: 30 minutes / Cooking: 15 minutes
  • Ingredients


      • 12 live scallops (2 - 3 per person, depending on size)
      • 1 tbsp clarified butter
      • 12 Black Truffle Slices
      • Cauliflower Puree
      • 25g butter
      • 250g cauliflower, roughly chopped
      • 100ml whole milk
      • Maldon sea salt
      • 2 tbs White Truffle Oil
      • Chorizo Crumb
      • 25g butter
      • 50g cooking chorizo
      • 50g sourdough bread crumbs
      • 1 tbsp lemon zest
      • Pinch Sea salt
      • 2 Anchovy fillets
  • Method

    1. Begin by preparing the scallops. Once opened, remove the muscle and discard the roe. Clean under running water, pat dry and keep cool in the refrigerator.
    2. For the crumb, remove the chorizo from its outer skin and blitz in a blender. Add the breadcrumbs, anchovies and lemon zest, pulsing to combine. Melt the butter in a frying pan and toss the mixture until coated. Fry over a moderate heat until it starts to crisp but not brown. Drain onto kitchen paper and set aside.
    3. For the cauliflower puree, melt the butter in a pan and once foaming, add the cauliflower and coat in butter. Add the milk and salt, cooking on a moderate heat until tender. In a blender, together with the milk blend to a smooth puree. Add 2 tablespoons of White Truffle Oil. Set aside in a saucepan and keep warm.
    4. Over a high heat, add the clarified butter to a heavy cast iron skillet or frying pan. Season the scallops on both sides and add to the pan once smoking. Sear the scallops for approximately 1 1/2 minutes per side.
    5. To serve spoon the cauliflower puree onto the middle of the plate, top with scallops and TruffleHunter Black Truffle Slices, scattering with chorizo crumb. Garnish with watercress or micro greens.
    Read more »
  • Pizza with English Truffle Oil

    Pizza with English Truffle Oil


    Preparation: 60 minutes / Cooking: 15 minutes

    Ingredients


    For the base
    • 300g strong bread flour
    • 1 sachet dried instant yeast
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tsp Sugar
    • 1 tsp Salt
    For the topping
    • 500g mixed fresh wild mushrooms
    • 1 small red or yellow bell pepper, cut into small strips
    • 1 small onion
    • 1 tbsp dried mixed herbs; Thyme, Marjoram, and Parsley work well
    • 2 tbsp Extra Virgin Olive Oil
    • 125g grated Mozzarella
    • Handful of Fresh Rocket
    • 25g fresh black summer truffles (optional)
    • TruffleHunter English Truffle Oil to drizzle

    Method


    1. To make the Pizza bases mix the yeast sachet, 200ml of warm water, 1tsp of sugar and the Olive Oil in a small bowl. Put the flour in a large bowl, make a well in the centre and slowly add the yeast liquid, mixing as you go until you have a soft damp dough. Turn onto a floured surface and kneed for 10 minutes or until smooth and elastic. Cover with a damp tea towel and set aside for 30 minutes.
    2. Slice the fresh wild mushrooms and finely chop the small onion. Heat the Olive oil in a large frying pan and gently sauté the onion until soft. Add the dried herbs, sliced wild mushrooms and cook gently until the mushrooms start to brown and lose water. As an extra luxury at TruffleHunter we like to add 1tbps of cognac to the pan with the mushrooms.
    3. Give the dough a quick kneed and roll out thinly into 3 or 4 large rounds. Place the pizza bases on a baking tray, you are now ready to dress your pizza. Carefully arrange the wild mushrooms, sliced bell peppers and finish with the grated Mozarella and a shaving or two of fresh truffles if available.
    4. Bake your Pizzas in a very hot oven for around 10 minutes. Finish with a few leaves of fresh rocket and a small drizzle of TruffleHunter English Truffle Oil and serve immediately.
    Read more »
  • Fig and Feta Tartlets

    Fig and Feta Tartlets


    Preparation: 20 minutes / Cooking: 12-17 minutes / Makes 12 / Vegetarian

    Ingredients


    • 350g ready rolled puff pastry
    • 3 fresh figs, ripe, quartered
    • 100g cup feta cheese, cubed 5mm
    • 1tbsp TruffleHunter white truffle honey
    • Pinch of salt & pepper to season
    • Handful of plain flour to dust surface
    • Drizzle of TruffleHunter truffle balsamic vinegar
    • 10 slices of TruffleHunter fresh black truffles

    Method


    1. Preheat oven to 180˚C
    2. Place puff pastry in the refrigerator to chill to just below room temperature (usually takes 10-15 minutes)
    3. Remove pastry from the refrigerators and lay out the pastry on a clean, lightly floured work surface
    4. Take a 4cm /1 ½ ‘cutter and create your 12 bases for your tartlets. Place your cut out bases onto a baking tray lined with silicone paper
    5. Score a cross hatch effect into the bases leaving a 1cm (1/3 of an inch) border. This border will rise slightly around your tartlet filling
    6. Place a few cubes of fetta into the centre of each base and top with a quarter of a fig; now brush/drizzle a generous amount of TruffleHunter White Truffle Honey over each of the fillings. Reserve any leftover honey
    7. Place in the oven for 14 minutes, check after 10 minutes. Your pastry should turn golden brown
    8. Once cooked, remove from the oven and check that the bottom of the tartlets are crispy and flaky. If they are translucent and greasy, return to the oven and check every 60 seconds until ready
    9. Place cooked tartlets on a cooling rack. If there is any honey left mix with equal parts boiling water and brush around the border of the tartlets. This will give you a sticky Danish like finish to your canape
    10. Finish with slithers of TruffleHunter Fresh Black Truffle and a drizzle of TruffleHunter Black Truffle Balsamic.
    Read more »
  • Burrata Salad with Truffle Honey

    Burrata Salad with Truffle Honey

    Ingredients


    Serves 2

        • Burrata
        • 1 tsp white truffle honey
        • 1 clementine
        • 1 red onion, thinly sliced
        • 12 radish, halved
        • 1 large bag of wild rocket
        • 75g cup roasted hazelnuts
        • for the dressing
        • 1 tbsp Cider vinegar
        • 1 tsp truffle Oil
        • 1/2 tsp of Truffle Honey
        • 1/2 teaspoon clementine zest
        • Pinch of sea salt

      Method

      1. Make a dressing in a large bowl by whisking your vinegar, oil, zest, truffle honey and salt and then toss the radish, and red onion.
      2. Build your salad with a thick layer of rocket leaves and then scatter over your roasted hazelnuts, sliced clementine and dressed radish and onion. Top with burrata cheese or a large mozzarella ball and drizzle the entire dish with white truffle honey.
    Read more »
  • Steak Crostini with Black Truffle Pâté

    Steak Crostini with Black Truffle Pâté

    Ingredients


    Serves 2

    Ingredients
  • Method

    1. Toast your ciabatta and then cook your steak. Rub the steak with oil and season first, then cook in a non-stick frying pan for 2-3 mins each side.
    2. Finish by adding garlic, rosemary and butter in to the pan and spooning over the steak. Allow to rest in a warm place covered in the butter with the garlic and rosemary on top.
    3. Spread the Black Truffle Pate on each slice of toasted ciabatta and then arrange a slice of thinly sliced steak on top. Season with an extra pinch of Truffle sea salt and garnish with some watercress and sliced radish.
  • Read more »
  • Parsnip Fries with Truffle Ketchup

    Parsnip Fries with Truffle Ketchup

    Serves 4


    Ingredients:

  • Method

    1. Preheat your oven to 180˚C. Boil your sliced parsnips in water for 15 minutes to soften and then drain and leave in a colander to steam. The more time you allow moisture to evaporate off, the better the texture your parsnips will be after frying.
    2. In a roasting tray heat your oil over a medium heat on the stove, until it is sizzling hot. Then add in your parsnips and coat evenly. Season well and sprinkle with thyme. Transfer to the oven and bake for 15-20 mins. Then remove and drizzle with maple syrup.
    3. Return to the oven and cook for a further 20-25 mins until the parsnips are golden, crispy and fluffy on the inside.
    4. Serve hot with a generous spoonful of Truffle Ketchup.
  • Read more »
  • Black Truffle Cheddar Taquitos

    Black Truffle Cheddar Taquitos


    Preparation: 20 minutes / Cooking: 20-25 minutes / Serves 2 / Vegetarian

    Ingredients


    • Chesnut mushrooms, sliced
    • 1 green bell pepper (2cm/2/3inch diced)
    • 4 medium floured wraps - taquitos
    • 2 tbsp flat leaf parsley, leaves only, roughly chopped
    • Sea salt and ground black pepper to taste
    • 1 vegetarian stock cube, crushed to a powder
    • TruffleHunter black truffle cheddar, grated
    • 1 tsp olive oil

    Method


    1. On a high heat, sauté the mushrooms in the olive oil, once they have started to soften add the bell pepper, when they are heated through add the crushed stock cube, cook out for 1 minute.
    2. Remove the pan from the heat and add the parsley. Stir thoroughly.
    3. Lay the wraps out on a clean surface leaving a little space between each.
    4. Share the mushroom and bell pepper mix between the 4 wraps sprinkling 2/3 of the TruffleHunter Black Truffle Cheddar onto the wraps.
    5. Roll them tightly, no need to fold the ends over, and place into a suitably sized baking tray, lined with baking parchment.
    6. Spread the rest of the TruffleHunter Black Truffle Cheddar over the top of the Taquito and bake on 170˚C/gas mark 3 until the cheese on the top has melted.
    7. Serve hot with a crisp salad or some buttered green vegetables.
    Read more »
  • Turkey with Black Truffle Stuffing

    Turkey with Black Truffle Stuffing


    Preparation: 30 minutes / Cooking: 45 minutes (per KG) plus 20 minutes / Dairy-Free

    Ingredients


    • 1 large free range turkey
    • 250g button mushrooms, finely chopped
    • 100g bread, stale or slightly toasted - chopped finely
    • 4 garlic cloves, finely chopped
    • 2 banana shallots, finely diced
    • 3 tbsp parsley, flat leaf, chopped
    • 1 tbsp dried thyme
    • 200ml good chicken stock
    • 2 tsp olive oil
    • 12-15 TruffleHunter preserved black truffle slices
    • 1 tsp TruffleHunter black truffle oil

    Method


    1. Start by preparing the stuffing. Gently cook the shallots in 2tsp of olive oil on a low heat with the lid on for about 5 minutes until they are translucent. Add the garlic, increase the heat to medium, cook for a further 2 minutes
    2. Maintaining the medium heat add the mushrooms and cook until most of the liquid has evaporated
    3. Add the chopped bread, parsley, thyme, TruffleHunter Preserved Black Truffle Slices and TruffleHunter Black Truffle Oil. Mix the ingredients well and remove from the heat
    4. Add the chicken stock a little at a time. The mixture should not be stodgy but equally not saturated. You are aiming for a paste-like texture
    5. For the turkey, starting at the neck end, with your hand between the skin and the breast meat begin to create a cavity. The skin is flexible and will stretch – be careful not to split the skin
    6. Once the cavity between the breast meat and the skin is complete begin to stuff your bird with the stuffing paste
    7. Smooth the stuffing under the bird’s skin with your hand over the top of the skin from the neck to the back – do your best not to rip or tear the skin
    8. Lay the turkey on a trivet of onion, carrot and celery and ok for 20 minutes for every 1kg of weight and another 20 minutes on top to finish
    9. If the bird appears to be browning too quickly place a length of grease proof over the crown and cover the baking tray with foil
    10. Once the turkey has finished cooking put the bird on to a cooling rack above a tray to catch any escaping liquids – these are great for your sauce
    11. After 5 – 10 minutes place your bird on a chopping board and get ready to carve
    Read more »
  • Truffle Salted Scallops

    Truffle Salted Scallops


    Serves 2

    Ingredients


    • 10-12 scallops
    • 100g pancetta
    • 8 peas in the pod
    • 100g frozen peas
    • 50g butter, melted
    • 1 tbsp olive oil
    • 1 tsp Truffle Salt
    • Garnish: Tarragon oil

    Method


    1. Fry your pancetta in oil until crispy and then remove from the frying pan with a slotted spoon. Sear the scallops for 2 minutes each side and season well with truffle salt.
    2. For the pea puree simply boil frozen peas for 3-4 minutes, drain and blend until smooth with melted butter.
    3. Serve fresh peas and a drizzle of herb oil.
    Read more »
  • Double Truffle Burger

    Double Truffle Burger


    Serves 2

    Ingredients


    • 4 Beef Patties
    • 4 slices of blue cheese, 100g
    • 2 portobellini mushrooms
    • 1/2 red onion
    • 2 tbsp of Watercress & rocket salad
    • 2-4 tsp of Truffle Dust
    • Brioche rolls
    • 2 sprigs of rosemary
    • 1 tsp of olive oil

    Method


    1. Preheat your oven to 180˚C and roast your mushrooms with a drizzle of oil and a little sprinkle of Truffle Dust. Bake for 10 minutes.
    2. Shake Truffle Dust over your beef patties and cook for 10-12 minutes. Then place slices of blue cheese on each patty and transfer to a lined baking tray or skillet. Bake in the oven or under a grill until the cheese has melted.
    3. Grill your bread bap and assemble your truffle burger with a layer of salad, red onion, patty, mushroom and another patty.
    4. Enjoy with some Truffle Dust chips on the side and try with Truffle Mayo.
    Read more »
  • Arabiatta Strozzapreti

    Arabiatta Strozzapreti


    Preparation: 15 minutes / Cooking: 40 minutes / Serves 4 / Vegetarian / Vegan / Dairy Free

    Ingredients


    • 2 shallots, finely diced
    • 2 cloves of garlic, minced
    • 1tsp ground cinnamon
    • Small pinch dried chilli flakes
    • 1tbs granulated sugar
    • 1 green bell pepper, finely diced
    • Half large mild green chilli, deseeded and finely sliced
    • Tinned chopped tomatoes
    • Passata/ sieved tomatoes
    • TruffleHunter Porcini Strozzapreti
    • 1tbs olive oil
    • 1 tbsp TruffleHunter black truffle sauce

    Method


    1. Sweat on a low heat, the shallot, garlic, chilli flakes, bell pepper and green chilli with the lid on.
    2. After about 7 – 10 mins add the cinnamon and sugar, cook out for a further 2 minutes.
    3. Add the chopped tomatoes and passata, turn the heat up to a low medium setting and simmer.
    4. Once the sauce reaches the simmer turn back to a low heat and allow to simmer for 25 – 30 minutes.
    5. Whilst the sauce is cooking out boil a medium pan of water with 1 tsp of salt in it and cook the TruffleHunter Porcini Strozzapreti until it has a little bite left in it (al dente)
    6. Once the sauce has a nice sheen to it add the TruffleHunter Black Truffle Sauce to it, drain the pasta and leave air dry for a minute or two
    7. Combine the sauce and pasta and enjoy while still hot, on its own or with some garlic bread.
    Read more »
  • Chinese Ribs with Truffle Dust and Five Spice

    Chinese Ribs with Truffle Dust and Five Spice

    Ingredients


    Serves 2

        • 8 pork ribs
        • 2 tbsp of Truffle Dust
        • 2 tbsp of Soy Sauce
        • 1 tbsp of sesame oil
        • 1 tbsp of mirin
        • 1 tbsp of Chinese 5 spice
        • 2 tsp of black sesame seeds
        • 1 tsp of red pepper flakes
        • 100ml of water
        • 50g hoisin sauce
        • Garnish with Coriander and Sliced spring onions

      Method

      1. Rub your ribs with truffle dust, 5 spice, sesame oil and seeds, soy sauce and mirin. Leave to marinade for 4-6 hours or overnight for best results.
      2. Preheat your oven to 160˚C. Place your ribs in a roasting tray and add your water to keep them moist while they cook. Then cover the pan with tin foil and roast for 1 hour.
      3. Then remove the tin foil and increase the heat to 180˚C. Brush with hoisin sauce and cook for a final 10-15 mins. Serve the sticky truffle dusted ribs with chopped spring onion and coriander. This dish works well with shitake mushroom, Chinese cabbage and ginger stir fried vegetables on the side.
    Read more »
  • Cod with Truffle Butter

    Cod with Truffle Butter

    Ingredients


    Serves 2

        • 2 cod fillets
        • 100g Black Truffle butter, diced
        • 1 tbsp of olive oil
        • 2 handfuls of watercress
        • Pinch of sea salt
        • For the herb oil:
        • 1 handful of mint leaves, parsley or dill
        • 50g of olive oil

      Method

      1. Start by making a basic herb oil. To do this blitz a large handful of herbs with your oil. Then warm both in a small pan. Turn off as the oil starts to reach boiling point and allow to cool. Strain through a fine sieve and set to one side.
      2. For the cod heat your oil in a non-stick frying pan. Place your cod into the pan and cook for 2-3 mins before adding in your diced butter. Turn your fish over carefully with a fish slice and then spoon the bubbling golden truffle butter over the fish as it cooks. Cook until the fish starts to flake and then serve.
      3. Garnish the plate with a bunch of washed watercress, drizzle of herb oil and a pinch of sea salt.
    Read more »
  • Hasselback New Potato with Truffle Salt

    Hasselback New Potato with Truffle Salt

    Ingredients


    Serves 4

        • 1kg of new potatoes
        • 2 tbsp of olive oil
        • 1 tsp of truffle sea salt
        • 100g cup rocket

      Method

      1. Preheat your oven to 180˚C. To hasselback your potatoes place two wooden chopstick either side of the potato. This isn’t essential but it helps prevent you from slicing all the way through the small potato when you are slicing them. Then make a dozen parallel cuts almost all the way through the potato to increase the surface area.
      2. Once you’ve hasselbacked your new potatoes drizzle them with olive oil and place in a roasting tray. Season generously with truffle sea salt and roast for 25-30 mins.
      3. Serve on a bed of wild rocket and enjoy warm.
    Read more »
  • Truffle Dust Ravioli

    Truffle dust Ravioli

    Ingredients


    Serves 2

    For the Pasta
  • Read more »
  • Crispy Seaweed with Black Truffle Salt

    Crispy Seaweed with Black Truffle Salt

    Ingredients


    Serves 4

        • Large handful of spring greens, (about 300g) finely sliced
        • 2 tbsp sesame seeds
        • 1 tsp of truffle sea salt
        • 1/2 tsp of brown sugar
        • A pinch of chinese 5 spice
        • vegetable oil for frying

      Method

      1. Start by removing the stalks and thick stems from the cabbage. Then finely shred the leaves. Blanch in boiling water for 2 mins and then drain thoroughly on a tea towel to remove most moisture before frying.
      2. Then fry in hot oil 180˚C for about 30 secs. Stir with some tongs to stop the cabbage sticking together. Drain on kitchen towel to remove excess oil and season generously with truffle sea salt, sesame seeds, sugar and a pinch of 5 spice.
    Read more »
  • Truffle Chopped Green Salad

    Truffle Chopped Green Salad

    Serves 2


    Ingredients:

  • Method

    1. Cook your vegetables in a frying pan with a little oil for 5 minutes until the asparagus is tender and the greens have wilted.
    2. Finish with Truffle balsamic, toasted pumpkin seeds and fresh herbs.
    3. Serve with focaccia, more olive oil and some truffle balsamic for dipping the bread into.
  • Read more »
  • Duck Ragu with Black Truffle Sauce

    Duck Ragu with Black Truffle Sauce

    Ingredients


    Serves 2

    For the homemade pasta:
  • Read more »
  • Leek and Potato Soup with Truffled Croutons

    Leek and Potato Soup with Truffled Croutons

    Serves 4


    Ingredients:

  • Method

    1. Start by melting your butter and adding in 2 tbsp of White Truffle Oil. On a medium heat start to cook your diced potato, leek and shallot. Sauté for 5-10 mins but avoid caramelising the leeks.
    2. Next add in stock, mustard, pepper and nutmeg. Simmer the soup for 15-20 mins. Once the potatoes are soft add cream and blitz into a smooth texture with a stick blender. Season to taste with salt and warm through on a low heat.
    3. Make your croutons by frying some very small, diced potato and leeks in Black Truffle Oil until crispy. When golden toss in a bowl with sea salt and freshly chopped chives and serve on top of your Truffled leek and potato soup
    4. Serve with fresh sourdough on the side and extra Black or White Truffle Oil drizzled on top of the soup.
  • Read more »
  • Truffled Beet Wellington

    Truffled Beet Wellington

    Serves 2


    Ingredients:

  • Method

    1. Preheat your oven to 180˚C. Rub your beetroot with oil and season with salt and pepper. Roast for 45-50 mins until tender. Use a skewer to check if the beets are cooked in the centre, then allow to cool to room temperature.
    2. Remove the large central vein from your greens and blanch the leaves in boiling water for 2 mins. Then drain and pat dry with a tea towel to remove excess water
    3. Roll your pastry into two large sheets and cut each one in half. You should aim to have four equally sized sheets each approximately 15-20cm square. These need to be larger than your beetroot bulbs.
    4. Place a larger leaf of spring greens on the base and then spread with Black Truffle Pate. Then position the roasted beetroot bulb in the middle and some more pate on top of the beetroot. Use the remaining greens to wrap the bulb and sandwich in an even layer of Truffle duxelles. Then once you have both beetroots wrapped in pate and spring greens, lay the top sheet of puff pastry over the top. With floured hands press down around the truffled beet to seal it in and cut into a neat square. Use a fork to edge the Beet Wellingtons. Preheat your oven to 180˚C.
    5. Brush them with beaten egg and sprinkle with a pinch of Truffle Sea Salt. Make a small hole in the top with a fork or knife to allow steam to escape. Then bake in the oven on a lined tray for 25 mins or until the pastry is golden and the base is cooked.
    6. Serve with steamed new potatoes, roasted mushrooms, and braised red cabbage.
  • Read more »
  • Pulled Pork Croquettes with Black Truffle BBQ Sauce

    Pulled Pork Croquettes with Black Truffle BBQ Sauce

    Serves 4


    Ingredients:

  • Method

    1. Mix your pulled pork with Black Truffle BBQ Sauce and form into 8-12 evenly sized croquettes. Roll in seasoned flour and place on a tray in the fridge for 20-30 mins to firm up and help with the next pane stage.
    2. Dip the floured croquettes in beaten egg to coat evenly and then roll in panko breadcrumbs.
    3. Fry them in hot oil at 180˚C for 5-6 mins until golden brown. Then remove from the hot oil and drain off excess oil on a sheet of kitchen roll.
    4. Season again with a small pinch of sea salt and serve with a generous dollop of Black Truffle BBQ Sauce.
  • Read more »
  • Fire Grilled Truffle Prawn Skewers

    Fire Grilled Truffle Prawn Skewers

    Serves 4


    Ingredients:

        • 450g raw King Prawns, skewered
        • 2 spring onions, finely chopped
        • 2 tbsp Black Truffle Hot Sauce, and extra for serving
        • 1 tbsp Olive Oil
        • 1 tbsp Coriander, chopped
        • Juice of one lime
        • 1/2 tsp smoked sea salt

      Method

      1. Place your prawns onto skewers and prepare your fire pit or BBQ grill.
      2. In a mixing bowl combine your Black Truffle Hot Sauce, lime juice, oil, spring onions and coriander. Brush generously onto the skewers and marinade your prawns for 1-2 hours in the fridge to develop more flavour.
      3. Simply grill for 2-3 mins on each side until the prawns turn a fiery orange and are cooked all the way through. Season to taste with a pinch of smoked salt. Drizzle with extra truffle hot sauce and garnish with limes.
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  • Strawberry Salad with Truffle Balsamic Vinegar

    Strawberry Salad with Truffle Balsamic Vinegar

    Serves 2-4


    Ingredients:

    For the strawberries:
  • Method

    1. For this twist on a Caprese salad macerate the strawberries for at least 30-45 mins before serving for best results. This means to pull out a little moisture and make them extra juicy by gently tossing the sliced strawberries in sugar, salt and the Truffle vinegar.
    2. Then serve the salad with all elements arranged on a large serving platter. Finish by adding another drizzle of White Truffle Balsamic vinegar and little truffle oil. Enjoy at room temperature.
  • Read more »
  • Rack of Lamb with Truffle Dauphinoise

    Rack of Lamb with Truffle Dauphinoise

    Serves 4


    Ingredients:

    For the lamb:
  • Method

    1. Preheat your oven to 180˚C. For the dauphinoise warm your milk and cream in a pan to infuse with the Black Truffle Sauce, garlic and thyme. Then cook the thinly sliced potatoes on the hob for 5 mins. Using a slotted spoon remove the potato and layer into a shallow ovenable dish. Cover the potatoes with the truffled cream and milk – remove the garlic cloves. Then sprinkle with grated cheese and bake for 35-40 mins.
    2. For the lamb rub with oil and season with salt and pepper. Then sear the meat on all sides in a pan until brown. Add butter, garlic and thyme and cook for 5 mins. Transfer to a wire rack and roast in the oven for between 10-15mins for rare / medium. I cook until the internal temperature reaches 54˚C for medium rare.
    3. Meanwhile in a small mixing bowl combine a crust for the lamb with breadcrumbs, chopped herbs and Black Truffle Sauce.
    4. Rest and then cover the skin side of the rack with some truffle mustard. Spread your herby Black Truffle sauce onto the rack so it sticks and serve with your Truffle Dauphinoise and some wilted greens.
  • Read more »
  • Lobster Risotto with Black Truffle Sauce

    French onion soup with Black Truffle Pâté croutons

    Ingredients


    Serves 2

    Ingredients:
  • Method

    1. In a sauté pan soften your shallots in oil for 5 mins on a medium heat but avoid them browning and then add your rice. Cook for 1-2 mins and then add your wine.
    2. Reduce for 2-3 mins and then gradually start incorporating your fish stock a ladle at a time.
    3. After 10 mins cooking add in half of your lobster meat, all the chopped preserved lemons and 1 tbsp of Black Truffle Sauce. Cook for 5-10 more mins until the rice is soft but still a little nutty in texture.
    4. In another pan warm the remaining claw meat in butter with 1 tbsp of Black Truffle Sauce. Toss the heated lobster in freshly chopped herbs and season with sea salt. Then serve the risotto on a bed of steamed samphire with the buttered lobster on top.
  • Read more »
  • Baked Mushroom Truffle Egg Nest

    Baked Mushroom Truffle Egg Nest

    Ingredients


    Makes 12

    Ingredients:
  • Method

    1. Preheat your oven to 200˚C. In a frying pan sauté your mushrooms and shallot in oil with a little garlic until softened and browned. Then season to taste and allow to cool. Mix this cooked mushroom mix with your sliced truffles.
    2. Prepare your filo pastry by cutting into squares approximately 10cm across. Then using a non-stick or silicone muffin tray place a sheet of pastry and press into it. Brush with a little melted butter and then layer another sheet of pastry on top, set to one side, so they start to overlap and form a basket. Repeat with another 2 sheets until you have a filo pastry case.
    3. Fill each one with a tsp of cooked mushrooms and sliced truffles. Then make a gap in the middle for your egg. Bake in the oven for 8-10 mins until the pastry is crispy. Top with chopped chives.
  • Read more »
  • Asparagus soup with Truffle Salted Croutons

    Asparagus soup with Truffle Salted Croutons

    Ingredients


    Serves 4

    Ingredients:
  • Method

    1. For the croutons dice your bread and dry out in the oven at 160˚C for 10-15 mins. Then drizzle with oil in a large bowl, tossing for an even coating and fry until golden brown in a frying pan until golden and crunchy. Season well whilst still warm with Black Truffle Sea Salt.
    2. For the soup melt the butter in a saucepan and soften your shallots for 5 mins. Then add in your asparagus, peas and spinach. Cook for 5 mins until softened but still brightly coloured.
    3. Add stock and cream and blitz until smooth with a stick blender. Then season to taste with truffle sea salt.
    4. Serve the soup with a handful of pea shoots and a few steamed asparagus tips plus the truffled croutons.
  • Read more »
  • French onion soup with Black Truffle Pâté croutons

    French onion soup with Black Truffle Pâté croutons

    Ingredients


    Serves 4

    Ingredients:
  • Method

    1. In a large pan heat your oil or butter and add the onions and garlic. Fry for 10 mins on a medium high heat with the lid on and then once soft add in your sugar.
    2. Cook the onions for 20-30 mins stirring occasionally until they are all caramelised. They should turn a golden-brown colour. Then add in your thyme and flour.
    3. Gradually incorporate the white wine stirring as you pour it in. Then follow with vegetable stock. Cover again and cook for a further 20-30 mins.
    4. Heat your sliced baguette in the oven with a drizzle of oil until golden and spread each slice with a generous dollop of Truffle Pate.
    5. Serve the Black Truffle crouton in your soup with a pinch of sea salt and a sprig of thyme.
  • Read more »
  • Duck Pancakes with Truffle Honey

    Ingredients


    Serves 4

        • 1/2 duck
        • 1 tbsp of chinese five spice
        • 1 tbsp of white truffle honey
        • 1 tsp of sea salt
        • 4 spring onions ,finely sliced
        • Half a cucumber, finely sliced
        • 6 radish, thinly sliced
        • 4 de-stoned plums
        • 12 pancakes
        • 50g hoisin sauce

      Method

      1. Preheat your oven to 170˚C. Use a skewer to make several holes in the duck skin and then scald the entire duck with a kettle full of boiling water. Allow to cool and pat dry.
      2. Then brush with a mixture of truffle honey, 5 spice and salt. Roast in the oven for 1 hr 30 mins and then increase to 200˚C for a further 10-15 mins for really crispy skin with your sliced segments of destoned plums in the same roasting tray.
      3. 3. Shred the truffle spiced duck with two forks and serve in soft steamed pancakes with spring onion, radish and cucumber. Drizzle with a little hoisin sauce and serve with your chargrilled plums drizzled with a little more truffle honey
    Read more »
  • Steak and Asparagus with Truffle Hollandaise

    Steak and Asparagus with Truffle Hollandaise

    Ingredients


    Serves 2

        • 2 fillet steaks
        • 1 teaspoon of sea salt
        • 1 tsp of olive oil/li>
        • 1 garlic clove, crushed
        • sprig of thyme
        • 50g of black truffle butter
        • 12 asparagus spears
        • 2 sprigs of tarragon
        • 1 tbsp of olive oil or herb oil
        • For the Truffle Hollandaise:
        • 100g Black Truffle Butter
        • 3 egg yolks
        • 1/2 tsp of Black Truffle Mustard
        • 1 garlic clove, grated
        • 1 tsp of lemon juice

      Method

      1. Start by removing your steak from the fridge to return to room temperature. Next gently melt your truffle butter in a small pan.
      2. Separate your egg yolks and whisk with garlic and Dijon mustard. Once your butter is melted gently drizzle into the bowl and whisk until the eggs thicken and you have a smooth, glossy truffle Hollandaise sauce. Finish with a little lemon juice and season to taste.
      3. Next start cooking your steak in a hot pan with a little oil. Season your steak and then sear on all sides. After searing to brown the steak finish with some more truffle butter, clove of garlic and sprig of thyme. Cook to your taste, 2 ½ mins each side for rare, 3 ½ mins for medium rare or 4 mins for medium.
      4. Grill the asparagus for 3-4 mins whilst your steak rests and serve them simply with tarragon and pinch of salt.
      5. Drizzle your steak and asparagus with a generous amount of black truffle Hollandaise
    Read more »
  • Root Veg Crisps with Black Truffle Mayonnaise

    Root Veg Crisps with Black Truffle Mayonnaise (Vegan option now available)

    Ingredients


    Serves 4

        • 1 carrot
        • 1 sweet potato
        • 1 beetroot
        • 1 potato
        • 1 parsnip
        • Vegetable oil for frying
        • 1 tbsp plain flour
        • 1 sprig of Rosemary
        • 1/2 tsp of flaked Black Truffle Sea salt
        • A jar of Black Truffle Mayonnaise for dipping! Vegan Black Truffle Mayonnaise now available

      Method

      1. Peel and thinly slice all of your vegetables. Keep the peelings to one side to cook later. Place all of your sliced root veg on a baking tray and dust lightly with plain flour.
      2. Preheat oil to 180˚C and deep fry your vegetables in small batches. Cook for 4-5 mins until golden and crisp and then with a slotted spoon lift out of the hot oil and onto a sheet of kitchen towel to soak up excess oil.
      3. Repeat until you’ve cooked all of the veg and then cook your peelings too. The peel will take less time to cook so reduce the frying time to 2-3 mins. Season all crisps with sea salt and some chopped sprigs of rosemary.
      4. Serve with our vegan truffle mayo as a luxurious dip for these zero waste snacks.
    Read more »
  • Goats Cheese & Truffle Tarts

    Goats Cheese & Truffle Tarts

    Ingredients


      • 6 shortcrust pastry tart cases, baked
      • 6 slices of goat’s cheese log
      • 2 large eggs beaten
      • 50ml double cream
      • 2 tbsp watercress chopped
      • 2 tbsp cranberries
      • 1 tbsp Black Truffle Slices
      • Pinch of sea salt and pepper
      • ½ tsp grated nutmeg

    Method

    1. Preheat your oven to 180˚C.
    2. Whisk your eggs and combine in a jug with cream, chopped watercress and cranberries. Season with nutmeg and a pinch of salt and pepper.
    3. Pour into your blind-baked tart cases and top each one with a slice of goat cheese.
    4. Bake for 15-20 mins until the cheese melts and the quiche filling cooks. Top with a few slices of black truffle.
    Read more »
  • Beetroot Tartare & Truffle Cured Egg

    Beetroot Tartare & Truffle Cured Egg

    Ingredients


      • 4 small cooked beetroot, finely diced
      • 1 tsp Black Truffle Mustard
      • 1 tsp cornichons, finely sliced
      • 1 tsp capers
      • 1 tsp shallot, finely diced
      • 1 tbsp chopped dill
      • 1 tsp orange zest
      • 2 quail eggs
      • 1 tbsp Flaked Black Truffle Sea salt
      • 2 sourdough crackers

    Method

    1. Start by separating the yolk and whites from your eggs. Place the yolks carefully on a layer of truffle sea salt on a tray lined with baking parchment. Leave to cure for 30-40 minutes. Turn the yolks over and cure for a further 20 mins to make them firm enough to handle but still soft in the middle.
    2. Once you have finely diced all your tartare ingredients, mix well in a bowl. Taste the mixture and season to taste.
    3. On a plate position a cracker on the base and using a forming ring carefully spoon in your beet tartare mixture. Top with some sprigs of dill and your cured egg yolk served back in a clean eggshell.
    4. Before eating, pour the egg onto the tartare dish as a salty truffled yolk dressing.
    Read more »
  • Truffled Figs in Blankets

    Truffled Figs in Blankets

    Ingredients


      • 12 small figs, halved
      • 24 sage leaves
      • 2 aubergines, finely sliced
      • 2 tbsp maple syrup
      • 2 tbsp Black Truffle Slices
      • 1 tbsp olive oil
      • 1 tsp salt

    Method

    1. Preheat your oven to 180˚C. Slice your aubergine into thin strips and arrange on a baking tray. Season with salt and bake for 10-15 mins. Allow to cool and prepare your figs.
    2. Place a sage leaf on top of each halved fig and then carefully wrap them with grilled aubergine. Brush with maple syrup and return to the oven to roast for a further 10 minutes.
    3. Garnish with a slice of black truffle on top.
    Read more »
  • Truffle Arancini

    Truffle Arancini

    Ingredients


      • 150g Mushrooms, chopped
      • 1 shallot, finely diced
      • 1 garlic clove, finely diced
      • 100g Risotto rice
      • 750ml Vegetable stock
      • 75ml sherry
      • 1 tbsp olive oil
      • 1 tbsp black truffle sauce
      • 1 tbsp grated parmesan
      • 1 tsp chopped thyme
      • Pinch of Flaked Black Truffle Sea Salt
      • TruffleHunter Black Truffle Mayonnaise
      • For the Arancini

      • 1 tbsp Truffle Dust
      • 50g panko breadcrumbs
      • 2 tbsp plain flour
      • 2 beaten eggs
      • Vegetable oil for frying

    Method

    1. Start by making a classic mushroom risotto enriched with black truffle sauce. Soften garlic, thyme and shallot in oil with your mushrooms. Cook for 4-5 minutes and then add in your rice. Deglaze the pan with sherry and the incorporate a little stock at a time with a ladle.
    2. Cook the risotto for 15-20 mins and finish with black truffle sauce and parmesan. Season to taste. Allow to cool for 15 mins.
    3. Prepare a pane station with a bowl of plain flour, beaten egg and truffle dusted breadcrumbs. Form the risotto into even shaped balls and roll in flour, then dip in egg and finally coat in truffle dust breadcrumbs.
    4. Fry for 3-4 minutes until golden and crisp. Serve with truffle mayo.
    Read more »
  • Rolled Sirloin With Truffle Venison Stuffing & Peppercorn Sauce

    Rolled Sirloin with Truffle Venison Stuffing & Peppercorn Sauce

    Ingredients


      • 2kg grass fed beef sirloin
      • 6 venison sausages
      • 150g chestnuts, cooked
      • 1 onion, finely diced
      • 50g butter
      • 2 tbsp Black Truffle Sauce
      • 1 tbsp chopped thyme
      • 4 sprigs of rosemary
      • 4 cloves garlic
      • 2 tbsp olive oil
      • 1 tsp Flaked Black Truffle Sea Salt
      • 1 shallot, finely diced
      • 1 tbsp black truffle sauce
      • 1 tsp cracked black peppercorns
      • 1 tsp green peppercorns
      • 50g butter
      • 50ml Madeira wine
      • 150ml double cream

    Method

    1. Start by making your stuffing. I like to soften the onion in butter and then allow to cool. Combine with sausage meat, black truffle sauce, thyme and chestnuts.
    2. Trim your sirloin (Remove any unwanted fat) and carefully spread out your stuffing in a thin, even layer.
    3. Preheat your oven to 220˚C. Roll and tie your sirloin into one uniform roasting joint.
    4. Then rub with oil and salt and sear in a large roasting tray with garlic and rosemary. Once seared place into the very hot oven for 20mins.
    5. Then reduce the temperature to 180˚C and place the rolled sirloin onto a wire rack on the tray so it can cook evenly. Roast for a further 1 hour or approximately 20 minutes per kg.
    6. Probe internal temperature which should be 50˚c for rare. Leave to rest for 20-30 mins and make your peppercorn sauce.
    7. For the peppercorn saucee, sauté shallot and peppercorns in butter and add in your black truffle sauce once softened.
    8. Pour in your Madeira wine and reduce. Then add in the cream. Cook for 5-10 minutes on a low heat.
    9. Serve this rolled sirloin with roast potatoes seasoned with Truffle Sea Salt for a real showstopper.
    Read more »
  • Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt

    Beetroot and Orange Gravlax with Flaked Black Truffle Sea Salt

    Ingredients


      • 1 kg salmon fillet
      • 4 small cooked beetroot, grated
      • 75g sea salt
      • 50g caster sugar
      • 75 ml Cointreau or orange liqueur
      • Juice and zest of 1 orange
      • 2 tbsp dill, chopped
      • 1 tbsp crushed juniper
      • 1 tbsp cracked black pepper
      • 1 tbsp Flaked Black Truffle Sea Salt
      • 12 blinis
      • Horseradish crème fraiche [optional]
      • Dill

    Method

    1. To cure your salmon combine all ingredients and mix together in a large bowl. Rub this into each side of the salmon (remove the skin from the fillet) and press down in non-reactive container – easiest in ceramic or plastic.
    2. Leave to cure in the fridge for 36-48 hours. Turn the gravlax every 12 hours and wash clean under a tap of cold running water before carving.
    3. Pat dry and slice thinly. Garnish with extra dill, orange zest and serve on blinis or with scrambled eggs for a festive breakfast.
    4. Season with Flaked Black Truffle Sea Salt
    Read more »
  • Truffle Nut Roast

    Truffle Nut Roast

    Ingredients


      • 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

    Method

    1. Preheat your oven to 200˚C. In a frying pan soften your onions in oil and add in your parsnip, sage and spinach.
    2. Blitz all your nuts in a food processor until a coarse texture. Then in a large bowl combine all ingredients together.
    3. Add the Flaked Black Truffle Sea Salt to your mixture
    4. Grease and line a roasting tin and fill with your truffle nut roast mixture. Press down but don’t compact too firmly. Then cover the top with a sheet of baking parchment and bake for around 1 hour. Allow to cool slightly and turn out. Serve with cranberry sauce and roasted root vegetables.
    Read more »
  • Truffle Glazed Ham with Clove & Mustard

    Truffle Glazed Ham with Clove & Mustard

    Ingredients

    For the ham:


      • 1 kg gammon
      • ½ onion
      • 1 carrot
      • 1 stick of celery
      • 2 bay leaves
      • 1 cinnamon stick
      • ½ tsp mustard seeds
      • ½ tsp black peppercorns
      • Sprig of Thyme
      • Pinch of Flaked Black Truffle Sea Salt
      • For the glaze:

      • 2 tbsp cloves
      • 2 tbsp Black Truffle Mustard
      • Juice of 1 large orange
      • 2 tbsp maple syrup

    Method

    1. Preheat your oven to 180˚C. Simmer your gammon in a large pan of boiling water for 40-45 minutes with chopped carrot, celery, herbs and aromatic spices.
    2. Remove your boiled ham – keeping your stock to add to some dried pea soup or for a winter stew later.
    3. Then trim the skin off your ham carefully to just leave a thin layer of fat. Score this with a diamond pattern and insert a clove into each cross section.
    4. In a small pan stir together your truffle mustard, orange juice and maple syrup. Reduce for 4-5 mins until the glaze thickens slightly. Then brush on generously over the clove-studded ham.
    5. Roast in the oven for 15-20 minutes. Baste with your glaze a few times whilst roasting. Check that the internal temperature of the ham reaches above 75˚C and serve warm or allow to cool.
    Read more »
  • Bubble and Squeak Truffle Blini

    Bubble and Squeak Truffle Blini

    Ingredients


    For the blinis:

      • 400g leftover roast vegetables, mashed – combination of Brussel sprouts, potato, red cabbage, carrots, chestnuts, cranberries etc
      • 1 beaten egg
      • 1 tbsp plain flour
      • 1 tbsp olive oil
      • To top:

      • 8 quail eggs
      • 1 tbsp olive oil
      • 8 tsp cranberry sauce
      • 1 tsp Black Truffle Sea Salt

    Method

    1. Start by preparing your bubble & squeak mixture. Mash into a coarse mix and bind together with beaten egg and flour. Then form into equal sized balls and press into a small ring for an even blini shape. Leave to chill in the fridge on a floured tray for 30 mins.
    2. Heat some oil on a griddle or in a non-stick frying pan. Then start cooking your bubble and squeak for 3-4 mins until golden and fry your eggs.
    3. Build your canape with the bubble and squeak base, a teaspoon of cranberry sauce and top with your quail egg.
    4. Finish with a generous pinch of aromatic truffle salt on each and serve warm.
    Read more »
  • Truffled Squash, Chestnut and Blue Cheese Pizza

    Truffled Squash, Chestnut and Blue Cheese Pizza

    Ingredients


    • For the Pizza:

      • 1 pizza base
      • 6 slices of roasted squash
      • 100g blue cheese, crumbled
      • 8 baby sprouts, halved
      • 8 chestnuts, cooked
      • 2 tbsp Black Truffle Sauce
      • 6 sage leaves
      • Drizzle of Black Truffle Oil
      • For the salad:

      • Bag of baby rocket leaves
      • 6 Parmesan shavings
      • 3 figs, halved
      • 1 tsp Black truffle oil
      • 1 tbsp White Truffle Balsamic

    Method

    1. Preheat your oven to 200˚C and top your pizza base with squash, sprouts, chestnuts and crumbled blue cheese. Fill in the gaps with teaspoons of black truffle sauce and sage leaves.
    2. Bake for 10 minutes and drizzle with truffle oil before serving.
    3. For the rocket salad toss the leaves in a little truffle oil to dress and serve with halved figs and parmesan. Pour over a good drizzle of white truffle balsamic to serve.
    Read more »
  • Mussels with Truffle Fries

    Mussels with Truffle Fries

    Ingredients


      • 1 kg Cornish Mussels
      • 200 ml double cream
      • 1 shallot finely dice
      • 4 cloves of garlic finely diced
      • 50g butter
      • 75ml white wine
      • 1 larger bunch of parsley, chopped
      • 500g skin on fries
      • 1 tsp truffle sea salt

    Method

    1. Preheat your oven to 200˚C if you are baking your fries or heat oil to 180˚C if frying. If you are baking then place your oven fries on a baking tray and start cooking.
    2. Soften your butter in a large pan and add chopped shallot and garlic. Sauté for 3-4 mins.
    3. Check your mussels, debeard, remove any open ones and add all the rest to the pan. Pour over your white wine to steam and cover with a lid.
    4. After 3-4 minutes when the mussels have almost all opened, add in your parsley stalks and cream. Bring back to the boil, simmer for a few more minutes and garnish with the remaining chopped herbs.
    5. For the fries – as soon as they are cooked transfer into a large bowl for seasoning. Coat with a generous sprinkle of truffle sea salt and toss up in the air and around the bowl to evenly cover with the seasoning.
    Read more »
  • Stuffed Squash with Truffle and Chestnut Crumble

    Stuffed Squash with Truffle and Chestnut Crumble

    Ingredients


      • 1 Large squash halved and seeds removed (this recipe works with Pumpkin as well depending on preference)
      • 2 tbsp olive oil
      • 2 sprigs of sage
      • 2 sprigs of thyme
      • TruffleHunter Black Truffle Oil
      • For the filling:

      • 150g giant cous cous, cooked
      • 2 preserved lemons
      • 1 tbsp dried apricot
      • 1 tbsp capers
      • 1 courgette, finely sliced
      • 1 handful of kale, chopped
      • For the crumble:

      • 50g panko breadcrumbs
      • 150g cooked chestnuts
      • 1 tbsp rosemary
      • 2 tbsp TruffleHunter Black Truffle Slices

    Method

    1. Preheat your oven to 180˚C. Drizzle your halved squash or pumpkin with oil and add your thyme and sage into the centre. Roast for 35-40 mins.
    2. Meanwhile make your filling by combining cous cous, preserved fruit, caper, courgette and kale and toss together in a large mixing bowl.
    3. In a food processor blitz your chestnuts, breadcrumbs and rosemary. Then add your truffle slices into the nutty crumble.
    4. Spoon your filling into each roasted squash and top with a generous layer of crumble. Drizzle with a little truffle oil and roast for 15 minutes until the topping is crunchy and golden.
    Read more »
  • Truffle Hot Dog Canapes

    Truffle Hot Dog Canapes

    Ingredients


      • 12 chipolata pigs in blankets
      • 6 Brioche rolls, halved
      • 2 tbsp Gherkins
      • 1 Shallots, finely sliced into rings
      • Beer batter – 2 tbsp plain flour, 2 tbsp beer, 1 tsp baking powder, pinch of salt and pepper
      • 4 tbsp veg oil – for frying
      • 6 Sprouts, finely sliced
      • 1 radicchio or red cabbage leaf, shredded
      • Black Truffle Ketchup
      • Black Truffle Mayonnaise
      • Black Truffle Mustard

    Method

    1. Preheat your oven to 180˚C and bake your pigs in blankets for 20 minutes until cooked.
    2. Mix your batter in a small bowl with a whisk and dunk in your shallot rings. Then fry in hot oil for 4-5 mins until golden and crispy.
    3. Finely shred your sprouts and endive and then start building your hot dog canapes.
    4. Offer your guests a choice of truffle sauces and lay in a cooked sausage, some slaw, pickles and crispy shallot rings. Finish with a festive grating of fresh truffle and serve.
    Read more »
  • Squash Gnocchi with Kale and Black Truffle Slices

    Squash Gnocchi with Kale and Black Truffle Slices

    Ingredients


    • For the Gnocchi

      • 1 small roasted butternut squash, diced
      • Plain flour – as much as you need [approximately 300g]
      • 1 egg yolk
      • Salt
      • For the Sauce:

      • 4 Cavalo nero leaves, chopped
      • 2 tbsp TruffleHunter's Black Truffle Slices
      • 12 Sage leaves
      • 2 tbsp Sage pesto
      • 1 tbsp olive oil
      • 1 tbsp Pine nuts

    Method

    1. To make gnocchi roast your squash at 180˚C for 35-40 mins until soft. Allow to cool.
    2. In a food processor blitz with 1 egg yolk and pinch of salt into a puree and then add a little flour at a time until the squash forms a dough that will hold together and comes away from the side of the mixing bowl.
    3. On a floured surface roll the dough out into ½” cylinders and transfer to the fridge to chill for 30 mins.
    4. Once the gnocchi tubes have firmed up a bit in the fridge slice into small, bitesize sections and indent with a fork, so that your sauce sticks to the cooked gnocchi later.
    5. In a frying pan add your sage, oil, pine nuts, kale, and pesto. Meanwhile cook your gnocchi in boiling water for 2-3 mins until it floats.
    6. Then drain off and add to the kale pan with your black truffle slices. Cook the truffle and gnocchi for a further 2 minutes to bring together all the flavours. Season and serve.
    Read more »
  • Grilled Brie and Truffled Mushroom Toastie

    Grilled Brie and Truffled Mushroom Toastie

    Ingredients


      • 150g Mushrooms
      • 2 slices of Brie
      • 1 tbsp of TruffleHunter's Black Truffle Sauce
      • 2 tbsp Kraut
      • Handful of rocket
      • 1 tsp chopped rosemary
      • 75g Butter
      • 4 slices of sourdough

    Method

    1. For this decadent toastie preheat a skillet or heavy-duty griddle. In another small frying pan melt half your butter and add in your chopped mushrooms, rosemary and truffle sauce. Sauté for 5-10 minutes and then start building your toastie layers.
    2. Layer some kraut on the bottom, followed by a generous handful of rocket. Next your truffle mushrooms and top with a big slice of ripe brie.
    3. Finally brush the remaining butter onto the outer sourdough and place into your hot skillet. Place another heavy pan or an iron grill press on top.
    4. Cook for 4-5 mins and turn at least once during cooking.
    Read more »
  • Black Truffle Tagliatelle with Sautéed Field Mushrooms

    Black Truffle Tagliatelle with Sautéed Field Mushrooms

    Preparation: 10 minutes / Cooking: 20-25 minutes

    Ingredients


      • 2 shallots, fine diced
      • 5 free range large egg yolks, white discarded
      • Single cream
      • TruffleHunter Black Truffle Tagliatelle
      • 1 tsp (to taste) salt (salt and ground black pepper)
      • 1 tsp olive oil
      • Field mushrooms, sliced
      • TruffleHunter Black Truffle Cheddar, grated

    Method

    1. Set two pans of water to boil. Into one, put 1tsp of table salt, reduce the heat on the pan with no salt to a simmer.
    2. Place the egg yolks, the double cream, the seasoning in a heat proof bowl (preferably glass) that will fit over the pan of water with no salt in, without touching the surface of the water.
    3. Put TruffleHunter Black Truffle Tagliatelle in the salted pan and cook until al dente. Once cooked, drain and leave to steam dry.
    4. Sauté the shallot and field mushroom together over a medium heat in the olive oil
    5. Whilst they are sautéing, place the heat proof bowl over the simmering pan with no salt in it (ensuring no part of the bowl touches the surface of the water). Whisk continuously, quickly and vigorously.
    6. Once the sauce is finished (has thickened to the consistency of a runny custard), stir through the grated TruffleHunter Black Truffle Cheddar, reserving a little for dressing
    7. Add the tagliatelle and the sautéed mushroom and shallots to the sauce. Serve whilst hot with fresh buttered bread.
    Read more »
  • Truffle Cauli Cheese

    Truffle Cauliflower Cheese


    Serves 2

    Ingredients


    • 1 whole cauliflower, florets and leaves
    • 150g Cheddar Cheese
    • 100ml milk
    • 100ml double cream
    • 50g butter
    • 25g grated parmesan
    • 1 tbsp plain flour
    • 1 tsp Dijon mustard
    • Pinch of nutmeg
    • Pinch of celery salt
    • Pinch of white pepper
    • 1 tbsp of minced Truffle
    • 1 Egg yolk
    • 1 tbsp sliced black Truffle

    Method


    1. Melt the butter and sprinkle in the flour. Over a medium heat stir with a wooden spoon until you cook out your roux base. Add milk, cream, mustard and the seasoning and stir for 5 mins on a low heat until the sauce thickens.
    2. Add grated cheese and stir until melted. Remove from the heat and add an egg yolk for extra gloss and richness. Finish the cheese sauce with minced truffle.
    3. Preheat your oven to 180?C and blanche your cauliflower florets in boiling water. Arrange the caulk leaves around your ovenable dish and then place your blanched cauliflower florets into the middle. Pour over your cheese sauce and top with some finely grated parmesan.
    4. Roast for 15 minutes until golden brown and the cheese is bubbling.
    5. Finish with slices of black Truffle and serve hot.
    Read more »
  • Truffle Tomato and Orange Salad

    Truffle Tomato and Orange Salad


    Serves 2

    Ingredients


    • 4 sliced tomatoes
    • 1 orange sliced
    • 1 red onion, finely sliced
    • Sprig of thyme
    • 1 tbsp of Truffle Balsamic
    • 1 tbsp of olive oil
    • Pinch of cracked black pepper and sea salt

    Method


    Mix all sliced ingredients and drizzle with a generous tbsp of Truffle balsamic and olive oil. Season and garnish with fresh thyme.
    Read more »
  • Duck Breast With Truffle Dusted Mash

    Duck Breast With Truffle Dusted Mash


    Serves 2

    Ingredients


    • 2 Duck Breasts
    • 200g Potatoes
    • 100g Butter
    • 35ml Double Cream
    • 1 tsp of Truffle Dust
    • Garnish: Seasonal Vegetables, potato croquette

    Method


    1. For the duck breast, season with 1 tbsp of Truffle Salt for a quick cure and leave in the fridge for 2 hours if time allows. Then wash off the cure under cold running water and pat dry.
    2. Place the duck in a frying pan and bring the pan up to heat so that the fat in the skin renders down. Cook for 7-8 minutes and turn over so that you sear all sides. For the last couple of minutes add in a 50g knob of butter and cook until golden.
    3. Leave to rest for 10 minutes.
    4. Boil your potatoes and once soft, mash with the remaining butter and a splash of double cream.
    5. Serve your duck with wilted greens, roasted carrots and a croquette. For the mash add a very generous sprinkle of Truffle Dust.
    6. Try serving with a simple port or red wine reduction.
    Read more »
  • Mushroom Risotto With Truffle Dust

    Mushroom Risotto With Truffle Dust


    Serves 2

    Ingredients


    • 150g Arborio Rice
    • 150g Mushrooms
    • 1 litre of vegetable stock
    • 100ml White wine
    • 1 shallot, finely diced
    • 1 garlic clove, finely diced
    • 50g parmesan, grated
    • 1 tbsp Truffle Oil
    • 1 tsp of fresh thyme, finely chopped
    • 1 tsp of Truffle Dust
    • Pinch of salt and pepper

    Method


    1. Finely chop your mushrooms and add to a pan with truffle oil, shallot, thyme and garlic.
    2. Cook for 4-5 minutes until soft and then add in your rice. Stir for 2 minutes and then add in your white wine. Reduce for a further 2-3 minutes and then start adding your veg stock, one ladle at a time.
    3. Keep stirring and adding stock until the risotto is lovely and creamy. Add half the Parmesan and once the rice is cooked, after approximately 15-20 minutes cooking, serve with a generous grating of Parmesan.
    4. Finish this rustic dish with a generous dusting of Truffle Dust.
    Read more »
  • Celeriac Steak

    Celeriac Steak


    Serves 4

    Ingredients


    • 1 celeriac
    • 1 clove of garlic
    • 3 sprigs of thyme
    • 150g butter
    • 4 portobellini mushrooms
    • 2 shallots
    • 2 large tomatoes
    • 150ml double cream
    • 100ml vermouth
    • 2 tsp Truffle Salt
    • Garnish: Chips

    Method


    1. Prepare your celeriac by peeling and carving into a solid steak. Then melt all the butter in a large skillet and add a sprig of thyme and garlic clove (like you would if you were cooking a steak).
    2. Once the butter starts to bubble add the celeriac and spoon the hot brown butter over the steaks. Cook on both sides for 4-5 minutes until the celeriac is caramelised and soft in the middle.
    3. Meanwhile oven roast or grill your mushrooms, tomato and shallot with a drizzle of olive oil.
    4. For the cream sauce heat 50ml of vermouth with double cream and a few strands of saffron. Increase the heat, stirring constantly but avoid boiling the cream. Warm for 3-4 minutes.
    5. Finish your celeriac by adding 50ml vermouth, lighting and flame until the alcohol burns off. Season the entire dish by shaking generously with Truffle Salt.
    Read more »
  • White Chocolate, White Winter Truffle Panna Cotta

    White Chocolate, White Winter Truffle Panna Cotta


    Preparation: 20 minutes / Set: 3-4 hours / Serves 4 /

    Ingredients


    • 296ml double cream
    • 89ml whole milk
    • 100g white chocolate, grated
    • 2 sheets of gelatine, soaked in water
    • 14g fresh winter white truffle, finely grated
    • 29g blackberry pure
    • 2tbs soft brown sugar

    Method


    1. Pour the milk and the cream into a large pan and bring to the boil.
    2. Immediately reduce to a simmer and continue simmering for three minutes before removing from the heat.
    3. Add the soft brown sugar, the gelatine and the grated chocolate and mix thoroughly.
    4. Once all the ingredients have been well combined, poor into the moulds and refrigerate for at least four hours. Preferably overnight.
    5. Serve with a biscuit of your choice and the blackberry purée.
    6. Top with fresh white truffle slices for the finishing touch.
    Read more »
  • Super Charged Black Truffle Festive Glazed Ham

    Super Charged Black Truffle Festive Glazed Ham


    Preparation: 5 minutes / Cooking: Varies depending on the size of the ham (simmer for 15 minutes per 450g/1lb) then bake for 5 minutes per 450g/1lb / Serves 4 /

    Ingredients


    • 1.5kg tied ham with rind
    • 15g TruffleHunter black truffle mustard
    • 15g TruffleHunter white truffle honey

    Method


    1. Remove all packaging from your ham but leave the string on.
    2. Simmer your ham whilst keeping it submerged – follow the guideline times above.
    3. Whilst the Ham is simmering, prepare the glaze.
    4. Mix the Mustard with the honey.
    5. Once the ham has simmered for the recommended time remove from the pan and leave all the steam to evaporate.
    6. Once all the steam has evaporated, apply the glaze and cook in the oven on 170 Celsius for the 5 mins per 450g/1lb.
    7. Remove from the oven and leave to rest for only 5 minutes.
    8. Slice and serve.
    Read more »
  • Easy Christmas Left over Poutine

    Easy Christmas Left over Poutine


    Preparation: 5-10 minutes / Cooking: 30-40 minutes / Serves 2 /

    Ingredients


    • 171g oven fries
    • 115g leftover cooked turkey meat roughly chopped/sliced
    • 300ml left over gravy, make fresh if necessary
    • 57g left over stuffing re-crisped, for sprinkling over the finalised dish
    • 100g TruffleHunter black truffle cheddar, finely diced

    Method


    1. Cook your fries to the manufacturer’s instructions.
    2. Once they have started to brown, crumble your stuffing over the top of the fries.
    3. 10 minutes prior to the end of cooking, add your sliced or pulled turkey.
    4. After 5 minutes scatter your TruffleHunter Black Truffle Cheddar over the contents of the tray.
    5. Warm the gravy to piping hot (when reheating sauces ALWAYS reheat thoroughly leaving to simmer for at least 4 minutes).
    6. Lightly melt the cheddar and remove the tray from the oven.
    7. Serve whilst hot – just before you enjoy, season with sea salt and cover in gravy.
    Read more »
  • Baked Vanilla and White Truffle Cheesecake

    Baked vanilla and white truffle cheesecake


    Ingredients


    • 57g melted butter
    • 142g crushed rich tea biscuits
    • 2 vanilla pods, seed reserved, hunk discarded
    • 4g TruffleHunter finely grated white winter truffles
    • 87g caster sugar
    • 3 whole eggs
    • 3 egg yolks
    • Generous drizzle of TruffleHunter white truffle honey (optional)
    • 3 quartered fresh or poached figs (optional)

    Method


    1. Crush the biscuits down to a crumb and put them into a bowl
    2. Add the melted butter and combine.
    3. Line a 9-inch spring form cake tin with baking parchment using the dregs of the melted butter to help it stick to the tin.
    4. Push the biscuit and butter mix firmly into, and evenly covering, the bottom of the cake tin.
    5. To make the cheesecake topping, mix the soft cream cheese, whole eggs and egg yolks together until thoroughly combined.
    6. Now add the sugar and grated white truffle to the cream cheese mix. Once mixed well pour over the base and bake at 150 Celsius for about 55 minutes.
    7. Remove from the oven and leave to stand in the tin for 5 minutes. Then remove the cake tin and leave to cool on a rack at room temperature.
    8. This dessert is particularly good to eat having cooled for only 20 minutes or so – we like to serve it with fresh or poached figs and truffle honey with fresh white truffle shavings to garnish.
    Read more »
  • Monkfish, Palma Ham, Parmentier potatoes and Black Truffle and Saffron Nage

    Monkfish, Palma Ham, Parmentier potatoes and Black Truffle and Saffron Nage


    Preparation: 25 minutes / Cooking: 60 minutes / Serves 4 /

    Ingredients


    • 350ml whole or gold top milk
    • 8-10 strands of saffron
    • 2g TruffleHunter fresh black truffle, grated
    • 200g floury potatoes (marris piper/king edward), peeled and 1.5cm diced
    • 400g fillet of skinhead and de-boned monkfish tail
    • Pinch of salt & pepper to season
    • 20g (8 pieces) parma ham, rolled into loose roses
    • 8 shaves of TruffleHunter fresh black truffle, (using TruffleHunter truffle shaver)
    • 120ml rapeseed oil
    • 1 tbs freshly squeezed lemon juice

    Method


    1. Place the milk, grated TruffleHunter Fresh Black Truffle and saffron into a heavy based pan (the pan must be able to hold with at least twice the capacity of the volume of the milk). Warm the milk on the lowest heat achievable with your hob but do not let it boil
    2. Preheat your oven to 200c/400f/gas mark 6
    3. Place the diced potatoes into the milk. Par cook the potatoes as if you were boiling them for roasted potatoes
    4. Whilst the potatoes are cooking prepare the monkfish tail by seasoning and placing onto a baking tray lined with baking parchment
    5. Next make the Parma Ham into little rose shapes by folding each cured meat slice diagonally across the longest point, corner to corner. Wrap long ways around one of your fingers overlapping each time, and then remove from your finger and flatten slightly to achieve a ‘roseish’ looking garnish
    6. Repeat eight times
    7. Once the potatoes have softened slightly, drain them, and retain the liquid (this is the base to your nage)
    8. Put the liquid back on the lowest heat
    9. Place the monkfish into the preheated oven
    10. Heat the rapeseed oil in a deep sided non-stick pan and add the potatoes for shallow frying. Do not overcrowd the pan with potatoes, and fry in batches if required. Once each batch has achieved a golden-brown colour, drain on kitchen paper to remove any excess oil
    11. The Monkfish is ready when it is firm when squeezed, resembling a medium – well done steak to the touch, or if you are well equipped has reached an interior temperature of at least 84c/183f. Don’t let the temperature increase more than this as the texture of the fish becomes less palatable. Allow the fish to rest for 5 minutes once cooked
    12. The nage will have now reached an orangey, yellow colour from the saffron infusion and will be the consistency of heavy cream. Season with salt and pepper and a squeeze of lemon juice (optional) to taste
    13. To serve, place the monkfish on to a chopping board, slice into 12 even slices and arrange on warm plates as you see fit with the Parma Ham and equal shares of the parmentier potatoes.
    14. Just before this goes to the table, drizzle the nage over each dish. Top with fresh watercress and TruffleHunter Fresh Black Truffle Slices. Enjoy whilst hot.
    Read more »
  • Beef Wellington with Black Winter Truffles

    Beef Wellington with Black Winter Truffles


    Preparation: 45 minutes / Cooking: 50 minutes / Serves 6 /

    Ingredients


    • 1 banana shallot, finely diced
    • 2 cloves of garlic, minced
    • 1tbs flat leaf parsley, chopped
    • 500g closed cup mushrooms, finely chopped
    • 375g pack of ready to roll puff pastry. Rolled to a 30x30cm 12'x12' square
    • 1kg fillet of beef, seasoned and seared in a piping hot frying pan
    • 3 free range eggs
    • 65g plain flour
    • 210ml whole milk
    • 2 4'/10cm sprigs of thyme, leaves only
    • 1 tbs TruffleHunter white truffle oil>/li>
    • 1 tbs TruffleHunter minced black truffle

    Method


    1. Preheat oven to 200c/390f/gas mark 6.
    2. Preheat your oven to 200c/400f/gas mark 6
    3. For the duxelles: Place the diced shallots in the truffle oil and heat gently for 5 minutes over a low heat with the lid on until translucent.
    4. Add the chopped garlic, turn the heat up to medium, leave the lid off and cook until all the excess liquid has evaporated.
    5. Add the finely chopped mushroom continue to cook on a medium heat, stirring regularly, until the mushrooms have softened and the mix in the pan is dry, (no excess liquid).
    6. Remove from the heat, stir in the TruffleHunter Minced Black Truffle and the chopped parsley. Lay the mix out on a baking tray to cool completely.
    7. Season your fillet of beef and fry in a hot frying pan until golden brown all over. Place in the preheated oven for 18-25 minutes. Once cooked set aside to cool.
    8. Whilst waiting for the beef, prepare your pancakes. Season the flour with ½ tsp of salt, ¼ tsp of ground black pepper and the thyme leaves. Add two of the eggs to the flour, combine well and then add the milk a little at a time whilst whisking to form a smooth batter.
    9. Put 1 tsp of TruffleHunter Black Truffle Oil Double Concentrate into a pan and heat until it starts to smoke. Spread a ladle of pancake batter over the surface of the pan, in about two minutes the underside will be golden. Flip the pancake and leave to achieve a similar colour on the other side then slide onto a plate lined with greaseproof paper.
    10. Repeat stage 8 putting a layer of greaseproof paper between each pancake. Make enough pancakes to cover the 30x30cm (12 inch by 12 inch) pastry square.
    11. Once all ingredients are at room temperature begin to build the wellington. Place your rolled pastry onto a lightly flowered surface. Lay the pancakes out on the pastry, trimming both top and bottom of the pancakes to fall ¼ ‘/ 1cm short of the edge of the pastry . Beat the remaining egg and use this egg wash to coat the over-hang of pastry.
    12. Smother the duxelles over the pancakes, leaving the overhanging pastry free of mixture.
    13. Place the seared fillet of beef approximately 1’/2.5cm from the nearest edge of the pastry to you, if there is a slightly flatter side face it upwards.
    14. Roll the pastry over the top of the beef fillet keeping It tight to the surface of the beef. Adjoin the two ends of pastry using the flat back of a forks prongs to push the two ends and make a solid join.
    15. Use the rest of the egg wash to glaze the pie and bake the Wellington in the preheated oven until golden all over. Turn or move the wellington around the oven to achieve an all-over golden crust. This should take roughly 20-25 minutes.
    16. Serve immediately with green and roasted veg and a good gravy/meat jus.
    Read more »
  • Black Truffle and Cranberry Blini

    Black Truffle and Cranberry Blini


    Preparation: 10 minutes / Cooking: 25 minutes / Makes 15-20 / Vegetarian

    Ingredients


    • 120g plain flour
    • 250ml whole milk
    • 1 large free range egg
    • 100g full fat cream cheese
    • Pinch of salt & pepper to season
    • 15 slices of TruffleHunter fresh black truffle
    • 2 tsp TruffleHunter fresh black truffle grated
    • 1 tbs TruffleHunter double concentrate black truffle oil
    • 15-20 freshly preserved cranberries (from a jar of sauce)
    • Small handful of fresh micro salad or cress
    • 40g unsalted butter cut into 4 portions

    Method


    1. Weigh out and sieve the flour into a large mixing bowl.
    2. Make a well in the flour, add the egg and the TruffleHunter Black Double Concentrate Truffle Oil , combine as best you can and add milk a little at a time to form a smooth batter.
    3. Heat a frying pan to a medium heat. Add ¼ of the butter (10g)
    4. Once the butter has melted, place 1 tbs of batter mix in the pan, repeat this action until all the mix is used, clean the pan in-between batches. Fry until golden.
    5. As each batch is finished cooking, set aside on a piece of kitchen roll on a plate or tray ready for decorating.
    6. To make the topping, add the grated TruffleHunter fresh black truffle and a pinch of salt and pepper to the cream cheese. Mix well.
    7. To finish, add an individual cranberry to each canape top with a fresh black truffle slither and a small amount of cress or micro salad.
    Read more »
  • Nachos with Black Truffle Gloucester Cheese

    Nachos with Black Truffle Gloucester CheeseServe with Guacamole and Sour Cream


    Preparation: 5 minutes / Cooking: 15 minutes / Serves 4-5 / Vegetarian

    Indredients


    • 1 tin refried beans
    • 2 bags tortilla/corn chips
    • Black pitted olives
    • Sliced pickled jalapeno peppers
    • TruffleHunter black truffle gloucester cheese, grated or slices
    • 1 tbs TruffleHunter minced black truffle

    Method


    1. Place the refried beans in a pan and cook until heated through remove from the heat and stir through TruffleHunter Minced Black Truffle.
    2. Place the refried beans into the base of a deep baking tray, spreading evenly.
    3. Pile the tortilla/corn chips on top of the refried beans.
    4. Scatter the olives and jalapenos over the tortilla/corn chips.
    5. Finish with TruffleHunter Black Truffle Gloucester Cheese and bake or grill on a medium heat until the cheese is melted and golden
    6. Serve whilst hot with guacamole and sour cream.
    Read more »
  • Lentil Dahl

    Lentil Dahl - Serve with Basmati Rice or Toasted Flat Bread


    Preparation: 20 minutes / Cooking: 40 minutes / Serves 4-5 / Vegetarian / Vegan / Dairy Free

    Ingredients


    • Half green chilli, deseeded and finely sliced
    • 1tsp olive oil
    • 1 shallot, finely diced
    • Half tsp ground ginger
    • 1 clove of garlic, crushed
    • 2 whole cloves
    • 1 tsp ground turmeric
    • 1tbs mild curry powder
    • Pinch sea salt
    • Half tsp granulated sugar
    • Quarter tsp ground black pepper
    • Coconut milk
    • 1 tbs TruffleHunter minced black truffle
    • Half tbs lime juice
    • 1 tsp dark soy sauce
    • Red lentils, rinsed well, picked over for brown, off, or shrivelled ones and drained
    • 2tbs coriander leaf, washed and chopped

    Method


    1. Fry chilli, shallot, garlic and whole cloves in the olive oil, on a low heat, with the lid on, until all soft and translucent and just starting to colour. About 5 to 8 mins.
    2. Now add the ground ginger, ground turmeric, mild curry powder, sea salt, granulated sugar and black pepper, replace lid and cook for a further 2 mins, still on a low heat, ensuring the mix DOES NOT brown any further.
    3. Add the lentils and mix well
    4. Now add the coconut milk, increase the temperature to a low/medium heat until the pan comes to the simmer.
    5. Turn the heat back down and continue simmering with the lid on for 25 to 30 mins until the lentils still have a little bite left in them.
    6. Remove the pan from the heat. Add the lime juice, dark soy sauce and TruffleHunter Minced Black Truffle, stir through thoroughly.
    7. Serve immediately, scattered with the chopped coriander leaf, with either toasted flat breads or boiled basmati rice.
    Read more »
  • Autumn Vegetable Hotpot

    Autumn Vegetable Hotpot


    Preparation: 30 minutes / Cooking: 2 hours 10 minutes / Serves 3-4 / Vegetarian / Vegan / Dairy Free

    Ingredients


    • 4 Large carrots, half inch/2cm diced
    • 1 Medium winter squash (pumpkin, butternut squash) half inch/2cm diced
    • 4 Large parsnips, de-wooded and half inch/2cm dice. Tail (thin end) thrown in
    • 1 Small sweede, half inch/2cm dice
    • 2 Shallots, fine dice
    • 6 Thyme, 4 inch long sprigs, leaves only stem discarded.
    • 2 tbs Vegetarian gravy powder
    • Boiling water
    • 8-10 TruffleHunter black truffle slices
    • 4 large flowery potatoes (Maris piper or King Edward), thinly sliced
    • 2 tbs good quality olive oil

    Method


    1. Set oven to 180c/360f Convection, 165c/ 330f. Fan assisted, Gas mark 4.
    2. Add 1 tbs of the olive oil and the thyme leaves to an 9inch by 6inch, deep roasting tray and roast off the carrots, squash, parsnips, shallot and swede until all are soft to the touch, turning 3 times during roasting. This should take 30 – 40 minutes.
    3. Add the gravy granules to the boiling water and poor over the roasted vegetables.
    4. Add TruffleHunter Black Truffle Slices evenly to the root vegetable and gravy mixture, submerge them to make sure the flavour infuses.
    5. Top the hot pot with the sliced potato layering evenly overlapping each slice to create a complete topping
    6. Cover with foil and bake for 40 – 50 minutes.
    7. Remove the foil and check the potato is cooked by pushing a small bladed knife through the surface.
    8. Brush surface lightly with the remaining olive oil, add a little rock salt if desired and bake uncovered for a further 15 to 20mins until golden and crispy on top.
    9. Serve with green vegetables of your choice. This dish goes very well with new season tender stem broccoli.
    Read more »
  • Truffle and Mediterranean Vegetable Couscous Salad

    Truffle and Mediterranean Vegetable couscous salad


    Preparation: 15 minutes / Cooking: 20-25 minutes / Serves 4 / Vegetarian / Vegan / Dairy Free

    Ingredients


    For the couscous
    • 200g 7oz couscous dry
    • 1 tsp Black Truffle Mustard
    • 1 tsp Minced Black Truffle
    • 300m/l10.5floz of good quality vegetable stock
    For the vegetables
    • 2 medium sized courgettes, halved long ways and cut into 5-8mm/ 1/5 inch wide cross sections
    • 1 red and 1 yellow pepper cut into 5mm, 1/6 inch wide slices
    • 100g/3.5oz Cherry tomatoes kept whole
    • 1 red onion peeled and cut into 16 even wedges root to stem
    • 1tbs of Black Truffle Oil

    Method


    1. To prepare the couscous mix 300ml/10.5floz of vegetable stock with 1 tsp of Black Truffle Mustard and 1 tsp of Minced Black Truffle.
    2. Bring to the boil in a large pan with a lid, once boiling add the 200g of couscous. Remove from the heat and leave the lid o for 5 min whilst you prepare the vegetables.
    3. Prepare the vegetables as per the ingredient’s list and place on a large baking tray and drizzle with Black Truffle Oil.
    4. Fluff up the couscous with a fork, set aside.
    5. Roast the vegetables on 180c/350fh for 20-25 min
    6. Leave the vegetables to cool a little before mixing the couscous through them
    7. Enjoy hot or cold
    Read more »
  • Black Truffle Chicken and Vegetable Skewers

    Black Truffle Chicken and Vegetable Skewers


    Preparation: 30 minutes / Cooking: 12-16 minutes / Makes 8 Skewers / Gluten Free / Dairy Free

    Ingredients


    For the Vinaigrette Marinade
    • 1 tsp Black Truffle Mustard
    • 2 tsp olive oil
    • 1/2 tsp of white wine vinegar
    • 1tsp of runny honey
    Meat and Vegetables
    • 2 free range chicken breasts,
    • 120g/4.5oz of cherry tomatoes left whole
    • 1/2 a red onion cut into wedges root to stem
    • 1 Green pepper, cut into 1'/30mm wide squares

    Method

    1. Soak the skewers in cold water before you begin to prepare the meet and veg
    2. Mix the ingredients for the vinaigrette marinade.
    3. Cut each breast into 8 equal sized cubes and leave in the marinade whist you prepare the vegetables
    4. Prepare the vegetables as advised in the ingredients list, remove your skewers from the water no need to dry them.
    5. Place the ingredients onto the skewers in alternation, chicken, tomato, onion, pepper and repeat once for each skewer
    6. Season the skewers and cook on a hot griddle, turning regularly to get a nice even browning. If the colouring is getting to dark to quickly. Remove from griddle, place on a lined baking tray and finishis cooking the chicken in a preheated oven at 180c/350fh
    7. Serve with Black Truffle Mayonnaise or Black Truffle BBQ Sauce recipe
    Read more »
  • American Style Summer Truffle Potato Salad

    American style Summer truffle Potato salad


    Preparation: 10 minutes / Cooking: 15-20 minutes / Serves 6 / Gluten Free / Dairy Free

    Ingredients


    • 700g/1 ½ lb salad/waxy new potatoes
    • 2 eggs boiled for 8 minutes, cooled and chopped
    • 3 rashers smoked bacon
    • 3 heaped tbs TruffleHunter Black Truffle Mayonnaise
    • 1tsp English Mustard
    • 2 celery stalks, outer edge stripped with a vegetable peeler and chopped into 5mm cross sections
    • 50g/2oz Pickles/gherkins, finely diced
    • 50g/2oz fresh chives
    • Black pepper from the mill, TruffleHunter Flaked Black Truffle Sea Salt to taste

      Method

      1. Boil potatoes until soft, do not overcook.
      2. Boil the eggs for 8 minutes, run under cold water to cool. Once cooled shell the eggs and chop.
      3. Cook the bacon preferably crisped over hot embers, and roughly chop roughly.
      4. Amalgamate the Black Truffle Mayonnaise, English mustard, celery, gherkins, fresh chives, black pepper and Flaked Black Truffle Sea Salt.
      5. Once the potatoes are cooked, cool completely, in cold water drain well, dry on a piece of kitchen paper and add to mayonnaise mixture.
      6. Mix the egg through gently. Correct seasoning to how you like it and refrigerate until needed. Keep for no longer than 2 days.
      Read more »
    • Truffled Tomato Mackerel Fillet

      Truffled Tomato Mackerel Fillet


      Preparation: 10 minutes / Cooking: 9-18 minutes / Serves 4 / Pescatarian / Gluten Free / Dairy Free

      Ingredients


      • 4 Mackerel Fillets
      • Flaked Black Truffle Sea Salt
      • Black Truffle Ketchup

      Method

      1. Prepare the fish by seasoning the skin side with Flaked Black Truffle Sea Salt and dressing the flesh side with the Black Truffle Ketchup.
      2. Lay the fillets skin side down into a hot pan and watch for the sides/ flanks and the v cut to begin to appear cooked.
      3. Once this has occurred turn the fillets over. The skin should be golden brown in colour and feel crispy to the touch, the flesh will only need to be on the heat for about 60-90 seconds.
      4. Ensure the fish is cooked through by applying firm pressure to the flesh.
      Read more »
    • Truffled Sea Food Kebabs

      Truffled Sea Food Kebabs


      Preparation: 15 minutes / Cooking: 8-15 minutes / Makes 6-8 Skewers / Pescatarian / Gluten Free / Dairy Free

      Ingredients


      • 8 skewers soaked in cold water for at least an hour before use
      • 380g / 13oz fish pie mix
      • 170g /6oz of fresh, peeled king prawns
      • 3 tbs of Black Truffle Oil seasoned with 1/2 tsp of Flaked Black Truffle Sea Salt
      • 1 ½ – 2 green peppers
      • 1tsp of chopped fresh dill

      Method

      1. Mix together the Black Truffle Oil, chopped fresh dill and black truffle sea salt.
      2. Toss the fish pie mix and king prawns in the Black Truffle Oil and Flaked Black Truffle Sea Salt mixture and remove and leave to drain.
      3. Prepare the green peppers into 1inch/30mm squares
      4. Skewer the fish and the peppers alternately, fish, pepper, fish, pepper etc.
      5. Cook over a medium to hot heat until the fish flakes away nicely when firm pressure is applied.
      6. Serve immediately with lightly toasted flat breads and a range of TruffleHunter Condiments
      Read more »
    • Black Truffle Aubergine Bruschetta

      Black Truffle Aubergine Bruschetta


      Preparation: 5 minutes / Cooking: 15 minutes / Serves 12 as canape / Vegetarian / Vegan

      Ingredients


      • 1 ½ ft/ 45cm long baguette
      • 2tbs Black Truffle Butter
      • 3tbs chopped fresh basil
      • 2tbs Black Truffle Oil
      • 1tsp of Flaked Black Truffle Sea Salt
      • 1 large aubergine sliced into ¼ inch 8mm wide slices

      Method

      1. Slice the baguette at a diagonal about ¾ inch/24mm thick, place in the oven on 180 C / 360 F for 12-15 minutes. Butter with Black Truffle Butter whilst hot.
      2. Heat griddle pan to just before it begins to let off smoke.
      3. Whilst heating the pan dress the sliced aubergine in Black Truffle Oil and Flaked Black Truffle Sea Salt.
      4. Griddle the aubergine on the hot griddle for about a minuet on each side until char lines are defined and outer flesh has softened.
      5. Lay the griddled aubergine onto the buttered, toasted baguette, enjoy warm or cold with freshly chopped basil sprinkled over.
      Read more »
    • Bruschetta with Truffle Cream Cheese

      Bruschetta with Truffle Cream Cheese


      Preparation: 5 minutes / Cooking: 15 minutes / Serves 12 as canape / Vegetarian / Vegan

      Ingredients


      • 1 ½ ft/ 45cm long baguette
      • 2tbs of Black Truffle Butter
      • 120g/4oz full fat cream cheese
      • 120g/5oz crème fraiche
      • 2 tsp of Minced Black Truffle

      Method

      1. Slice the baguette at a diagonal about ¾ inch/24mm thick, place in the oven on 180 C / 360 F for 12-15 minutes. Butter with Black Truffle Butter whilst hot.
      2. Mix together 120g/5oz of both crème fraiche and soft full fat cream cheese.
      3. Add two tsp of Minced Black Truffle and mix well spread onto freshly toasted baguette and serve.
      Read more »
    • Bruschetta with Mixed Beans

      Bruschetta with Mixed Beans


      Preparation: 20 minutes / Cooking: 15 minutes / Serves 12 as canape / Vegetarian / Vegan

      Ingredients

      • 1 ½ ft/ 45cm long baguette (cut into 24mm/ ¾ inch thick diagonal slices)
      • 2tbs of Black Truffle Butter
      • 1 tin of adzuki beans
      • 1 tin of butter beans
      • 1 tin of marrowfat peas
      • 1 tsp Black Truffle Mustard
      • 1 tbs Black Truffle Oil
      • ½ tsp of white wine vinegar
      • 2 2/5 tsp of honey

      Method

      1. Toast sliced baguette in 180c/360f oven for 12 – 15 mins to form the base of your bruschetta. Butter whilst hot with TruffleHunter Black Truffle Butter.
      2. Bring beans to the boil for 2-3 minuets, drain and refresh in cold water to stop them over cooking.
      3. Make the bean dressing by mixing the Truffle Hunter Black Truffle Mustard, white wine vinegar, TruffleHunter Black Truffle Oil and the honey. Chop the beans into a course paste and mix thoroughly through the vinaigrette.
      4. Apply the mixed beans to the top of the toasted, buttered bruschetta and grill if required warm.
      Read more »
    • Seared Scallops Served with Carpaccio

      Seared Scallops Served with Carpaccio


      Preparation: 20 minutes / Cooking: 6-8 minutes / Serves 3 / Pescatarian / Gluten Free / Dairy Free

      Ingredients


      For the Scallops
      • 12 Scallops shelled and muscle removed (ask your fish monger)
      • 12 Preserved Black Truffle Slices
      For the Guacamole
      • 1 avocado
      • Juice of half a lime+ pinch of salt
      • Pinch of chopped coriander
      Mash the above ingredients to form the guacamole

      Method

      1. Make an incision in the opposite end of the scallop to the coral, repeat on all scallops
      2. Insert 1 Black Truffle Slice into each cavity and sear in a hot pan for 2 mins on each side until cooked through.
      3. Serve with the guacamole and dress with Black Truffle Oil
      Read more »
    • Halloumi Skewers

      Halloumi Skewers


      Preparation: 10 minutes / Cooking: 20 minutes / Serves 4 / Gluten Free / Suitable for Vegetarians

      Ingredients


      Skewers
      • 500g /1lb 4oz halloumi
      • 1 large courgette (halved long ways and cut into 3/4 inch/24mm cubes
      • 1 large bell pepper (prepared into 3/4 inch squares)
      • 1 red onion cut length ways into 16th
      Dressing/glaze
      • 1tsp Black Truffle Mustard
      • 1tsp of olive oil
      • 1 1/2 tsp honey
      • 1/2 tsp white wine vinegar

      Method

      1. For the glaze. Mix the Black Truffle Mustard, honey and vinegar with 3 tbs of olive oil.
      2. Wash the vegetables and cut into cubes
      3. Skewer halloumi with other prepared vegetables.
      4. Whilst the skewers are cooking on a hot griddle glaze each side as the skewer is turned with the vinaigrette that was made in step 1, serve immediately with flat breads and a summer salad.
      Read more »
    • Black Truffle Mustard Lamb Burger

      Black Truffle Mustard Lamb Burger


      Preparation: 1 hour 10 minutes Cooking: 15 minutes / Cooking: 15 minutes / Serves 4 as a main / Dairy Free

      Ingredients


      • 450g/ 1 lb of lean lamb mince
      • 2tsp of Black Truffle Mustard.
      • 2 tsp of Flaked Black Truffle Sea Salt

      Method


      Makes 4 1/4 lb burgers, they can be made well in advance of cooking)

      1. Amalgamate all three ingredients, refrigerate for at least 30 min
      2. Remove from the fridge and form into 4 112g/ 1/4 lb patties
      3. Rest in the fridge again for 30 min (the closer these pates are to fridge temperature the more evenly they will cook
      4. Lay onto a medium hot griddle or frying pan ensuring not to overcrowd the pan. Cook on two minutes each side and repeat until the juices run clear from the burger
      5. Serve in a brioche roll with a summer salad with TruffleHunter Condiments
      Read more »
    • Roast Potatoes and English Truffle Oil

      Roast Potatoes and English Truffle Oil


      Preparation: 10 minutes Cooking: 55 minutes/ Serves 4 / Gluten Free / Dairy Free / Suitable for Vegetarians

      Ingredients


      • 800g (1lb 8oz) maris piper potatoes
      • 1 tbs salt
      • 40ml (2 fl. oz) English Truffle Oil
      • Chopped rosemary

      Method


      1. Pre-heat the oven to 200C (400F). Peel the potatoes, cut in half (or quarters if large) and set aside in cold water.
      2. Bring a pan of water to a rolling boil, adding 1 tablespoon of salt. Add the potatoes and simmer for 10 minutes.
      3. Meanwhile add the English Truffle Oil to the roasting tin so it covers the surface in a thin layer and heat in the oven for 10 minutes.
      4. Drain the potatoes into a colander, gently shaking excess water out. The potatoes should be fluffy but not cooked.
      5. Remove the roasting tin from the oven and carefully add the potatoes
      6. Roast for 45 - 55 minutes, turning the potatoes occasionally until all sides are golden and crispy. Serve with a sprinkle of chopped rosemary and a drizzle of TruffleHunter White Truffle Oil or TruffleHunter Black Truffle Oil if desired.
    • Read more »
    • Black Truffle Tartar Sauce

      Black Truffle Tartar Sauce


      Preparation: 10 minutes / Serves 4 / Gluten Free / Dairy Free / Suitable for Vegetarians

      Ingredients


      • 32g/1.5oz pickled gherkins/ cornichons, finely chopped
      • 110g/4oz of Black Truffle Mayonnaise
      • 50g/2oz tinned roasted red peppers, finely chopped
      • 125g /4.5oz of green pitted olives chopped
      • Juice and zest of 1/2 lemon

      Method


      1. Mix all ingredients thoroughly and serve
      Read more »
    • Seasonal Truffle Seafood Dipping Sauce

      Seasonal Truffle Seafood Dipping sauce


      Preparation: 10 minutes / Serves 4 / Gluten Free / Dairy Free / Suitable for Vegetarians

      Ingredients


      • 70g/3oz TruffleHunter Black Truffle Ketchup
      • 120g/4.5oz mayonnaise from free range eggs
      • 1/2 tsp Chippa gluten free Worcester sauce
      • Pinch of smoked paprika
      • Pinch of TruffleHunter Flaked Black Truffle Sea Salt

      Method


      1. Combine all ingredients thoroughly and serve.
      Read more »
    • Black Truffle Bean Burger

      Black Truffle Bean Burger


      Preparation: 15 minutes / Cooking: 15 minutes / Serves 4 as a main / Dairy Free / Suitable for Vegetarians

      Ingredients


      • 400g tin of butter beans
      • 1 egg and 1 egg yolk beaten together
      • 2tsp TruffleHunter Black Truffle Oil
      • 2 tsp of water
      • 45g/2oz of soft white breadcrumbs
      • Sea salt and Cracked black pepper to season

      Method


      1. Chop beans into a course pulp, place in mixing bowl. Add seasoning.
      2. Add 2tsp TruffleHunter Black Truffle Oil and 2 tsp water
      3. Add the beaten egg
      4. Add the breadcrumbs
      5. Fry over a medium heat with just a little sunflower or vegetable oil until golden on each side
      6. Serve in a brioche bun with any of the TruffleHunter condiments
      7. Choose from Black Truffle Mustard, Black Truffle Ketchup or Black Truffle Mayonnaise.
      Read more »
    • Bacon and Truffle Mac and Cheese

      Bacon and Truffle Mac and Cheese


      Preparation: 35 minutes / Cooking: 45 minutes / Serves 4 as a main /

      Ingredients


      Oven 180c/ 356*F/Gas Mark 4
      • 325g/12oz dried macaroni
      • 100g/3oz smoked bacon
      For the sauce:
      • I onion
      • 500ml/16 floz whole milk
      • 3tsp TruffleHunter Minced Black Truffle
      • 50g/2oz TruffleHunter Black Truffle Butter
      • 50g/2oz plain flour
      • 220g/8oz mature cheddar cheese(grated)
      • 1 tsp TruffleHunter Black Truffle Mustard
      • TruffleHunter Fresh Black Truffle shavings

      Method


      1. Blanch macaroni in boiling water until nearly cooked through (still has a slight crunch).
      2. Grill bacon until golden then cut into lardons. (strips 5mm thick and the full width of the bacon)
      3. For the sauce: Remove skin, and half the onion put into milk with and warm the milk slowly, do not boil. 20 minutes should do.
      4. For the roux: Melt TruffleHunter Black Truffle Butter in pan big enough to hold at least 1 litre of sauce. Add flour and cook out for two or three minutes.
      5. Finish the sauce: Remove and discard the onion from the milk. Add the milk to the roux a little at a time all the while whisking.
      6. Once all the milk is combined, add 180g/ 6oz of the cheese, TruffleHunter Minced Black Truffle and 180g TruffleHunter Black Truffle Mustard and cook out for 5 minutes on a very low heat.
      7. Combine bacon, macaroni and cheese sauce. Place in baking dish, top with slices of TruffleHunter Fresh Truffle and the remaining cheese and bake until golden and crisp on top.
      Read more »
    • Spinach, Mushroom and Black Truffle Lasagne

      Spinach, Mushroom and Black Truffle Lasagne


      Preparation: 40 minutes / Cooking: 1hr 10 minutes / Serves 6 as a main / Suitable for Vegetarians

      Ingredients


      • 1 onion (diced)
      • 2 garlic cloves (crushed)
      • 150g/5oz closed cup mushrooms
      • 1 400g/13oz tin of chopped tomatoes
      • 15cm/ 6" long sprig of thyme (stem remove, leaves reserved)
      • 200g/7oz fresh or frozen spinach
      • 4-5 TruffleHunter Fresh Truffle shavings
      For the sauce:
      • 1/2 onion sliced
      • 280ml/ 9.5 floz whole or gold top milk
      • 20g/1oz plain flour
      • 20g/1oz TruffleHunter Black Truffle Butter
      • 120g/4oz mature cheddar cheese (grated)
      • 1tbs TruffleHunter Black Truffle Mustard
      • 300g/10oz lasagne sheets
      Oven 170c/ 338*F/ Gas Mark 3

      Method


      1. Sweat onion and garlic until soft, with no browning add the mushrooms cook on a medium heat until all of the liquid that comes out of the mushroom has evaporated.
      2. Add the tomatoes and the thyme and stew for 20 minutes. Add the spinach and cook until wilted. Add 4 or 5 shavings of TruffleHunter Fresh Truffle
      3. Remove from the heat and set aside.
      4. To make the sauce: Steep half a sliced onion in milk for 20 minutes remove onion and discard.
      5. Melt the TruffleHunter Black Truffle Butter in a pan large enough to contain your milk. Once melted add the flour and cook for 3 minutes. Add the milk a little at a time whisking continuously. Mix through the cheese(reserve a little for topping) and TruffleHunter Black Truffle Mustard and set aside.
      6. Now layer the lasagne - start with a layer of spinach and mushroom in tomato sauce then cover with a layer of raw lasagne sheets, repeat until you have used all of your pasta, top with the white sauce, some TruffleHunter Fresh Black Truffle shavings, sprinkle a little extra cheese over and bake for 40-50 minutes or until a knife inserted into the lasagne is given no resistance by potentially raw lasagne.
      Read more »
    • Breaded, Truffle Baked Camembert with Focaccia and Cranberry Sauce

      Breaded, Truffle Baked Camembert with Focaccia and Cranberry Sauce


      Preparation: 15 minutes / Cooking: 25 minutes / Serves 4 as starter / Suitable for Vegetarians

      Ingredients


      • 250g/9oz camembert wheel
      • 2 tsp TruffleHunter Black Truffle Oil, White Truffle Oil or English Truffle Oil may be used
      • 1oz/ 0.1oz of TruffleHunter Fresh Truffles
      • 400g/14oz focaccia loaf (preferably rosemary and sea salt)
      • 200g/7oz white or panko bread crumbs
      • 2 free range eggs
      • 150g/5oz plain flour, seasoned with 2 tsp TruffleHunter Black Truffle Sea Salt
      • To serve: Watercress, TruffleHunter Black Truffle Mayonnaise, and cranberry sauce

      Method


      1. Preheat oven to 190C/375F
      2. Divide your Camembert into four equal parts
      3. Drizzle breadcrumbs with 2 tsp of TruffleHunter Black Truffle Oil and finely chop 1g/0.1oz of TruffleHunter Fresh Truffles and mix well through the breadcrumbs
      4. Season the flour with TruffleHunter Black Truffle Sea Salt then lightly coat portions of camembert in seasoned flour, then, well beaten egg, then bread crumbs. Refrigerate for 5 min
      5. Drizzle focaccia with TruffleHunter Truffle Oil and wrap tightly in grease proof paper. Set aside.
      6. Place camembert on greased baking sheet put into preheated oven for 10 minutes. The turn cheese, replace in the oven also put the focaccia in the oven and continue to bake both for a further 15 min. Serve with watercress and TruffleHunter Black Truffle Mayonnaise
      Read more »
    • Sea Bream Stuffed with Black Truffle Cous-Cous

      Sea Bream stuffed with Black Truffle Cous-Cous


      Preparation: 30 minutes / Cooking: 30 minutes

      Ingredients


      • 2 whole tail on sea bream, de-scaled and gutted (ask your fish monger)
      • 300g Cous Cous
      • 450ml of Chicken Stock
      • 1 1/2 tsp TruffleHunter Black Truffle Sea Salt or plain sea salt
      • 2 tsp TruffleHunter Black Truffle Mustard
      • 2 tbs TruffleHunter Black Truffle Ketchup
      • A wedge of lemon to serve

      Method


      1. Ensure the fish is cleaned thoroughly, removing any remaining entrails and fins
      2. To make the cous-cous. Take 450ml of chicken stock mixed with 2 tsp of TruffleHunter Black Truffle Mustard, add the 300g of couscous, cover and set aside for five minutes
      3. Season the cavity of the fish with TruffleHunter Black Truffle Sea Salt or plain sea salt and spread liberally with TruffleHunter Black Truffle Ketchup
      4. Once the cous-cous has soaked and becomes light and fluffy when a fork is run through it, fill the cavity of the fish with the cous-cous, wrap in greaseproof paper, cook on the BBQ or place on the middle shelf of the oven on 170 C/338 F for 25 -35 min depending on the size of the fish.
      5. Serve simply with a wedge of lemon to drizzle over.
      Read more »
    • Truffle Leek and Bacon Potato Skins

      Truffle Leek and Potato Skins

      Preparation: 10 minutes / Cooking: 45 minutes

      Ingredients


        • 2 Baking Potatoes (Kind Edward or Mauris Piper)
        • Olive Oil
        • Sea Salt
        • 1 Leek, halved lengthways and sliced
        • 2 Rashers of bacon, cut into strips
        • 75g Grated Cheddar Cheese
        • 25g Butter
        • 1 tbs Creme Fraiche
        • 1 tbs Black Truffle Oil

      Method

      1. Set the oven to 200C. Prick the potatoes all over with a fork, rubbing in olive oil and salt and bake for 30 minutes. Meanwhile, fry the bacon, adding the leaks and stir over a moderate heat until cooked.
      2. Once the potatoes have softened, remove from the oven, cool and split in half to scoop out the centre. Lay the empty skins cut side up and back onto the baking tray.
      3. Mix the potato filling with the leek and bacon, adding butter, creme fraiche and the Black Truffle Oil. Adjust the seasoning with salt and fill the potato skins with the mixture. Finally, scatter the filled potatoes with cheese and pop under the grill for 5-10 minutes or until the cheese has melted. Delicious!
      Read more »
    • Chicken, Mushroom and Kale Truffle Pie

      Chicken, Mushroom and Kale Truffle Pie

      Preparation: 30 minutes / Cooking: 30 minutes

      Ingredients


        • 2 tbs Olive Oil
        • 300g Chicken Breasts
        • Sea Salt
        • 100g Lardons
        • 250g Button Mushrooms
        • 1 Onion Diced
        • 2 Cloves of Garlic
        • 1 tbs Butter
        • 1 tbs Plain Flour
        • 300ml Stock
        • 75ml Cream
        • 50g Kale
        • 2 tbs TruffleHunter Black Truffle Oil
        • 200g Puff Pastry
        • 1 Beaten Egg

      Method

      1. Heat the olive oil in a heavy bottomed saucepan, over a medium heat. Slice the chicken into 3cm pieces, seasoning generously with sea salt and fry each side until golden brown.
      2. Remove the chicken with a slotted spoon and add the mushrooms and lardons to the saucepan, frying until they have changed colour. Remove and set aside with the chicken.
      3. Over a lower heat, melt the butter and stir in the flour to make a roux. Allow to cook for a few minutes, whisking continuously and gradually add the stock, followed by the cream.
      4. Return the chicken, mushrooms and lardons to the pan, stirring into the creamy sauce. Add the TruffleHunter Black Truffle Oil and finally the kale, stirring and allowing to cook for 2 - 3 minutes. Check the seasoning, adjust accordingly
      5. Heat the oven to 220C. On a floured surface, roll the pastry out thinly and cover the pie, tucking the sides into the dish. With a pastry brush, coat the surface with the beaten egg. Bake for 30 minutes, until the pastry is crispy and golden.
      Read more »
    • Sausages with Black Truffle Mustard and Honey

      Sausages with Black Truffle Mustard and Honey

      Preparation: 10 minutes / Cooking: 25 minutes

      Ingredients

        • 12 Uncooked Cocktail Sausages
        • 1tbs Olive oil
        • 2tbs TruffleHunter White Truffle Honey
        • 2tsp TruffleHunterBlack Truffle Mustard

      Method

      1. Preheat the oven to 180C. In a bowl, mix together the sausages and olive oil and roast for 20 minutes. Meanwhile mix the TruffleHunter White Truffle Honey and Black Truffle Mustard together and pour over the sausages, returning to the oven for a further 5 minutes. Serve immediately.
      Read more »
    • Squash Soup with Parsley and Black Truffle Oil

      Squash Soup with Parsley and Black Truffle Oil


      Preparation: 10 minutes / Cooking: 60 minutes

      Ingredients

      • 2 pumpkins (approx 1.5kg
      • 2tbs olive oil
      • 2 medium red onions, diced
      • 1 stick celery, chopped
      • 2 cloves garlic, crushed
      • 1kg mixed squash, de-seeded and chopped
      • salt
      • 800ml stock
      • 2 tbs TruffleHunter Black Truffle Oil
      • Chopped parsley and fresh cream, to garnish

      Method

      1. Set the oven to 200C. Cut the top off the pumpkin and using a spoon hollow out the centre, removing the seeds. Brush with olive oil and season generously. Roast for 35 minutes, until the pumpkin is cooked but holding its shape. Carefully remove any liquid with a large spoon.
      2. Heat the olive oil, adding the onions, celery and garlic. Allow to sweat until softened. Add the chopped pumpkin pieces, season generously with salt and cook slowly over a gentle heat for approx. 10 minutes.
      3. Once the squash has started to soften, add the stock. Cover with a lid and simmer over a gentle heat for 15 minutes. Blend until smooth and stir in the TruffleHunter Black Truffle Oil. Serve in the roasted pumpkin, topping with the parsley, cream and a dash of TruffleHunter Black Truffle Oil
      .
      Read more »
    • Scotch Eggs and Black Truffle Mustard

      Scotch Eggs served with Black Truffle Mustard

      Preparation: 30 minutes / Cooking: 10 minutes

      Ingredients


        • 4 eggs
        • 240g sausage meat
        • 1 tsp salt
        • t tsp mustard
        • 1 tsp chopped sage
        • 1 tsp chopped thyme
        • 100g homemade breadcrumbs
        • Plain flour for dusting
        • 1 egg, beaten
        • 2L vegetable oil
        • TruffleHunter Black Truffle Mustard
      Method
      1. Bring a pan of salted water to a rolling boil and then add two whole eggs. After 6 minutes remove the eggs with a slotted spoon, plunging them into a bowl of iced water. Once the eggs are cool, peel and set aside.
      2. Remove the sausages from their skins and mix together the meat in a bowl with the salt, mustard and chopped herbs.
      3. Divide the sausage mixture equally (approx. 60g per egg) and cover the eggs completely and evenly. Put the flour, beaten egg and breadcrumbs into three separate bowls. Dust each egg with flour, then the beaten egg and finally coat evenly in breadcrumbs. Set aside until all the eggs have been done.
      4. Heat the oil to approx. 160C (using a temperature thermometer) in a heavy saucepan. Note that hot oil is extremely dangerous so be careful not to overheat. Lower the eggs gently with a slotted spoon and fry for 8-10 minutes until golden and crispy. Drain on kitchen paper and serve immediately with Black Truffle Mustard.
      Read more »
    • Truffled Egg Toast

      Truffled Egg Toast


        Preparation: 10 minutes / Cooking: 10 minutes

      Ingredients


      • 1 x 3cm/11/4in thick slice of crusty white bread
      • 80g/23/4oz fontina cheese grated
      • 2 medium free-range egg yolks (keep in fridge prior to use)
      • 1- 2 tsp White Truffle Oil
      • flaky sea salt and black pepper

      Method


      1. Preheat the oven to 180C/160C Fan/Gas 4
      2. Lightly toast the bread on both sides
      3. Put the bread on a tray. Use a very sharp knife to carefully cut a shallow well into the centre of the bread, about a 5cm/2in square. To do this cut the edges and push down the centre. Remember this is a well not a hole. It is important that you don't cut all the way through!
      4. Distribute the fontina evenly around the rim of the well
      5. Mix the yolks together with the White Truffle Oil and pour them into the well then bake for 3-5 minutes until the cheese melts.
      6. Take the toast out and give the yolk a little stir then sprinkle with salt and pepper. Eat immediately
      Read more »
    • Truffle Honey Glazed Ham

      Truffle Honey Glazed Ham


      Preparation: 20 minutes / Cooking: 90 minutes[print-me]

      Ingredients


      • 2.5kg of green gammon
      • 10 whole peppercorns
      • 3 carrots
      • 3 spring onions
      • 1 white onion
      • 2 bay leaves
      • 3 tablespoons of wholegrain mustard
      • 240g TruffleHunter White Truffle Honey
      • Teaspoon of cider vinegar
      • 20 cloves

      Method


      1. Place the ham in cold water, bring to the boil and drain (leave the gammon in the pan). Cover the gammon with cold water and add the peppercorns, bay leaves, chopped carrots & onions. Simmer for an hour and leave to cool in the pan for 30 minutes.
      2. Whilst the ham is cooking, mix the white truffle honey, cider vinegar and wholegrain mustard in a bowl. Remove the ham and peel away any skin leaving the layer of fat intact. Score the fat by making a criss-cross pattern with a sharp knife. Stud each square of fat with a single clove.
      3. Brush the ham liberally with the white truffle honey mixture, place in a roasting tray and bake in a 170C preheated oven for 60 minutes.
      4. Remove the ham from the oven and brush the ham liberally with the remaining mixture and return to the oven, basing and brushing the ham with the white truffle mixture every 20 minutes. Brush and baste one last time. Carve and enjoy.
      Read more »
    • Prosciutto & Truffle Balsamic Salad

      Prosciutto & Truffle Balsamic Salad


      Preparation: 10 minutes / Cooking: 0 minutes

      Ingredients


      • Small red onion
      • Handful of mixed salad leaves
      • 4 slices of Prosciutto
      • Salt and Pepper to taste
      • 1 tbsp Extra Virgin Olive Oil
      • Drizzle of TruffleHunter White Truffle Balsamic

      Method


      1. Peel and slice the red onion into thin rings.
      2. Tear the Prosciutto into small pieces, approximately 1 or 2 inches square.
      3. In a large mixing bowl, toss the mixed salad leaves, red onion, prosciutto, salt, pepper and the Extra Virgin Olive Oil.
      4. Arrange your salad on four individual plates and finish each serve with a generous drizzle of TruffleHunter White Truffle Balsamic Vinegar. Serve immediately.
      Read more »
    • Real Truffle Gravy

      Real Truffle Gravy


      Preparation: 15 minutes / Cooking: 30 minutes

      Ingredients


      • One glass of red wine
      • 1 litre of meat or vegetable stock
      • One heaped teaspoon of TruffleHunter's Minced Black Truffle
      • One tablespoon of good quality gravy granules
      • 25g cold butter

      Method


      1. Apply heat to saucepan (or roasting tray). Pour in the glass of red wine and reduce it by two thirds. Poor in your stock and reduce again by two thirds. The sauce will begin to thicken.
      2. Add the tablespoon of gravy granules and remove from the heat, the rich gravy should now coat the back of a spoon.
      3. For richness, vigorously stir the cold butter into the gravy until melted. Fold in the heaped teaspoon of TruffleHunter's Minced Black Truffle
      4. Pour over everything.
      Read more »
    • Truffle BBQ Ribs

      Truffle BBQ Ribs


      Serves 4

      Ingredients


      • 2kg Free range pork ribs
      • 1 tbsp Smoked Paprika
      • 1 tbsp Smoked sea salt
      • 1 tbsp brown sugar
      • 1 tbsp Fennel seeds
      • 1 tsp Dried Sage
      • 1 tsp Pink Peppercorns
      • 100ml Black Truffle BBQ Sauce

      Method


      1. Rub your paprika, salt, sugar and herbs into your ribs and leave to marinade for 6-12 hours. Then roast low and slow in a BBQ oven at around 150?C for 3-4 hours. Add bourbon barrel offcuts or cherry wood chips for smoky ribs and finish by basting with Black Truffle BBQ sauce.
      2. Baste regularly for the last 30 mins of cooking with our Black Truffle BBQ sauce until the ribs are sticky and caramelised. Serve with onion rings, slaw and gherkins.
      Read more »
    • Hot Truffle Vegetable Skewers

      Hot Truffle Vegetable Skewers


      Serves 2

      Ingredients


      • 1 Red Pepper
      • 1 Yellow Pepper
      • 1 Red Onion
      • 1 Courgette
      • 3 sprigs of fresh mint
      • 1 tsp Harissa
      • 1 tbsp Olive Oil
      • Zest and juice of 1 Lemon
      • 75 g Hot Truffle Sauce
      • Optional: Try adding blocks of Halloumi

      Method


      1. Slice your vegetables into equal sized cubes and feed onto BBQ skewers. Then drizzle with harissa, oil and lemon juice. Roll in chopped mint and leave to marinade.
      2. Preheat your BBQ grill to 200?C and place the skewers above hot glowing embers to grill for 3-4 minutes on each side. Serve on a bed of watercress and mint salad drizzled with Black Truffle Hot Sauce.
      Read more »
    • Spatchcock Hot Chicken

      Spatchcock Hot Chicken


      Serves 4

      Ingredients


      • 1 Whole Chicken, free range
      • 1 tsp 5 spice
      • 1 tbsp Soy sauce
      • 1 tbsp Brown sugar
      • 1 tbsp Paprika
      • 100ml Black Truffle Hot Sauce

      Method


      1. Spatchcock your chicken before applying your hot sauce rub by using a strong pair of kitchen scissors or poultry shears to remove the backbone. Snip either side of the backbone by cutting through the ribs and use this to make some chicken stock. Then turn the chicken breast side facing up on a board ad press firmly down on the breastbone until it cracks and you can flatten out the carcass.
      2. Place in a tray and apply your spice, sugar, and soy. Then leave to marinade overnight.
      3. Cook at 180?C in an oven for 1 hour and 15 minutes. Apply Black Truffle hot sauce with a basting brush to the chicken for the last 15-20 minutes of roasting. Use a meat probe to check the chicken temperature which should be over 73?C in the thickest point. The breast meat should still be lovely and moist and the skin will be crispy.
      4. Serve with roasted salad potatoes, cornichons, spring onions, padron peppers and plenty more hot sauce.
      Read more »
    • BBQ Truffle Pulled Pork Burger

      BBQ Truffle Pulled Pork Burger


      Serves 4

      Ingredients


      • 1 kg Pork Shoulder
      • 4 Beef Burgers
      • 1 tbsp Paprika
      • 1 tbsp Brown Sugar
      • 1 tsp Garlic powder
      • 1 tsp Salt
      • 1 tsp Chilli powder
      • 1 tsp cracked Black pepper
      • 1 tsp dried thyme
      • 150ml IPA beer
      • 100g Black Truffle BBQ Sauce
      To Garnish
      • Brioche rolls
      • Salad
      • Red Onion

      Method


      1. Rub your pork shoulder with paprika, sugar, garlic, chilli, pepper, salt and thyme. Add a can of beer to the pork and cover with tinfoil leaving plenty of room for steam to circulate.
      2. Then slowly roast at 150?C for 4-5 hours until it easily pulls apart.
      3. Generously mix with BBQ sauce and set to one side. Grill your burgers and baps and build your Truffle Pulled Pork BBQ Burger. Start with some tomato salsa, salad beef patty, sliced red onion, then the pulled pork. Finish with extra Black Truffle BBQ Sauce.
      Read more »
    • Wild Mushroom Risotto with Black Truffle Oil

      This recipe has a real wow factor. The Black Truffle matches superbly with the wild mushrooms. A simple but elegant dish with wonderful flavours. Sufficient quantity to make a starter for 4 persons.

      Preparation: 60 minutes  /  Cooking: 20 minutes

      Ingredients

      • 180 grams Carnaroli or Arborio rice
      • 250 grams mixed Wild Mushrooms, sliced into large pieces
      • 1 litre of Vegetable stock
      • 1 small onion, chopped very fine
      • 1 tbsp Extra Virgin Olive Oil
      • 250ml (1 cup) dry white wine
      • 40 g Black Truffle butter, diced
      • 40 g finely grated Parmesan or Grana Padano
      • 1 tbsp TruffleHunter Black Truffle Oil
      • Salt to taste

      Method

      Step 1:
      Using a fine cheese grater, grate the cheese, and dice the butter.  Set aside. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan on a gentle heat, saute the onion in the Olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil.  Take care not to brown the onion.

      Step 2:
      Turn up the heat slightly and add 1 cup of wine to the rice, stir every 30 seconds or so until the liquid is almost dissolved. Then add 1 cup of hot stock, again stir the rice occasionally until the liquid is almost dissolved.

      Step 3:
      After approx. 5 minutes of cooking the rice add the Wild Mushrooms.  Keep adding small quantities of stock, stirring as above until the rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining.

      Step 4:
      When the rice is cooked, turn off the heat, and add the grated cheese, diced butter and TruffleHunter Black Truffle Oil.  Quickly beat into the risotto until you get a creamy finish. Leave for 1 minute and serve.

      Read more »
    • Fresh Truffle Pasta

      Preparation: 30 minutes  /  Cooking: 15 minutes

      Ingredients

      • 25g Fresh White or Black Winter Truffles or 50g Black Autumn Truffles
      • 200g of dried Pasta, Penne or Farfalle
      • 50g Parmigiano or Grana Padano
      • 50g Black Truffle Butter or White Truffle Butter
      • 2 tbsp Extra Virgin Olive Oil
      • Salt to taste
      • 1 tbsp Black Truffle Oil or White Truffle Oil

      Method

      Step 1:
      Using a fine cheese grater, grate two thirds of the Fresh Truffles into a mixing bowl and add the Truffle Butter and olive oil. Mix thoroughly and heat gently in a large flat bottomed pan until the butter is liquid.

      Step 2:
      Grate the cheese with the same grater (to ensure none of the Fresh Truffles are wasted) and set aside.

      Step 3:
      Bring a small saucepan of salted water to the boil and cook the pasta until al dente.

      Drain the pasta, then put the pasta into the pan with the grated truffles. Add the grated cheese and Truffle Oil and mix through gently.

      Step 4:
      Plate up the pasta, bring to the table, and for the grand finale, shave the remaining Fresh Truffles at the table over each plate of pasta.

      Read more »
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