Ingredients:

• 100g plain flour
• 2 large eggs
• 300ml milk
• 1 tbsp butter
• Pinch of salt
• TruffleHunter White Truffle Honey

Method

1. Sieve the flour into a mixing bowl, making a well in the middle.
2. Add the eggs and salt, whisk until blended. Set aside.
3. Place a pan over a medium heat, add a knob of butter to the plan until melted, wipe with a paper towel to distribute evenly.
4. When hot, pour ½ cup of batter and spread to the edge of the pan.
5. Cook for 2 minutes each side, until golden brown.
6. Serve with your favourite toppings. We recommend our White Truffle Honey and berries.

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

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.

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

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.

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.

• Truffle Condiment Discovery Range
• 3 slices of thick sliced white bread

• 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]

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.

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