A warming, silky, quick-cooked chicken and truffle casserole. The addition of cream and truffles bring a wonderful depth and decadence.

For the Chicken and Truffle Casserole you’ll need:

• 4 chicken breasts
• 30g plain flour
• Salt and pepper, to taste
• 60g butter
• 40g finely chopped shallots
• 2 garlic cloves, minced
• 200g chestnut mushrooms, chopped into bite-sized chunks
• 250ml chicken stock
• 125ml double cream
• 2 tablespoons truffle oil
• 30g chopped fresh parsley
• 30g grated Parmesan cheese
• 30g Fresh Black Summer Truffles (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse and pat dry the chicken breasts. Season them with salt and pepper on both sides, then dredge them in the flour.
3. In a large oven-safe frying-pan over medium-high heat, melt 2 tablespoons of the butter. Add the chicken breasts and cook for about 3 minutes on each side or until they are golden brown. Transfer the pan to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the juices run clear.
4. While the chicken is cooking, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Then, add the mushrooms, shallots and garlic and cook until the shallots are translucent, about 3-4 minutes.
5. Pour in the chicken stock and double cream and stir well to combine. Bring the mixture to a simmer and let it cook until it thickens slightly, about 5-7 minutes.
6. Remove the saucepan from the heat and stir in the truffle oil. Season with salt and pepper to taste.
7. Once the chicken is done, remove the pan from the oven and pour the truffle cream sauce over the chicken. Sprinkle with chopped parsley and grated Parmesan cheese. Serve hot and enjoy with mash, rice, or new potatoes; alongside some flash fried greens or steamed asparagus.
8. Optional – finish with shaved or grated Black Summer Truffles for the wow factor.

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Lime & Truffle Honey Chicken – A zingy, sweet and unctuously savoury combination that will take humble chicken thighs to mouth-watering new heights.

You’ll Need:

• 8 Chicken Thighs (skin on)
• 2 Limes
• 100ml Truffle Honey
• 1 Chopped Fresh Red Chilli or 1 tsp Dried Chilli Flakes
• Spring onions or Chives to garnish
• Truffle Salt (optional)

Pre-heat the oven to 200 C.

Mix the Truffle Honey with the juice of both Limes, and grate in the zest of 1 Lime.

Add the chopped chilli or dried chilli flakes. Season with salt.

Pour / brush the lime and truffle honey mixture over the chicken thighs. Roast for 35-40mins, basting with the honey and lime every 10 mins, until the juices run clear, and the skins are crispy and caramelised.

Season the chicken with Truffle Salt (optional), and sprinkle over finely chopped Spring Onions. Serve with a salad or some garlic mash potato.

Take a look at other recipes here.

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This Truffle & Mushroom Pate is a fantastic make-ahead starter that you can make the day before, and it can be made totally vegetarian using vegetarian parmesan.

For the Truffle & Mushroom Pate, you’ll need:

For the Truffled Mushroom Pâté

• 25g dried porcini mushrooms
• large knob unsalted butter
• 1 large shallot
• Truffle Sea Salt (or regular Sea Salt)
• 125g chestnut mushrooms
• 1 large garlic clove
• 30g freshly grated parmesan (or vegetarian parmesan)
• 125g mascarpone
• 1/2 tsp white wine vinegar
• freshly ground black pepper
• 1 1/2 tbsp Black Truffle Oil

For the Spiced Butter Topping

• 50g unsalted butter
• 1 tbsp Black Truffle Oil
• flaky sea salt
• fresh thyme leaves
• pinch pink peppercorns
• pinch green peppercorns

First, pour boiling water over the dried porcini mushrooms and set aside to soak.

Heat the butter until foaming in a large saucepan over a medium heat. Peel and finely chop the shallot, and fry it with a generous pinch of salt for about 10 minutes until soft and translucent, but not yet starting to brown.

Meanwhile, peel and finely chop the chestnut mushrooms (you can buy these ready peeled if you’re lazy like me!). Add these to the pan, and cook gently for 20 minutes.

While the mushrooms are cooking, drain the porcini mushrooms and finely chop these too. Add the chopped porcini and cook for a further 5 minutes. Peel and crush the garlic, adding that to the pan and cooking for a further minute or two until aromatic. Remove the pan from the heat and allow to cool for 20 minutes or so.

Combine the cooked mushrooms, parmesan, mascarpone, vinegar and a good amount of seasoning in a food processor, blitzing until nice and smooth. Scrape down the edges with a spatula and blitz again, gradually pouring in the truffle oil. Check the seasoning before dividing between 4 ramekins and set aside.

To make the spiced butter topping, melt the butter in a small saucepan over a medium heat until it has clarified. This means that the solids have sunk to the bottom and the clear yellow butter has floated to the top. Remove from the heat and pour the clear clarified butter off into a small jug – I catch any odd bits of solids by doing this through a small sieve.

Stir the truffle oil into the clarified butter and pour this over the top of each portion of pâté to create a seal. Lightly crust the peppercorns in a mortar and pestle, and sprinkle these, along with the thyme leaves and a sprinkling of sea salt over each portion, allowing it to sink into the butter. Chill in the fridge for a couple of hours until set, but bring back up to room temperature before serving with some little toasts and cornichons.

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The perfect accompaniment to your Christmas Dinner – crispy fried Brussel Sprouts with Kale, Truffle and Almonds. The Christmas Greens with Truffle are a must make this festive season!

For the Brussel Sprouts with Truffle, you’ll need:

• 400g Brussel Sprouts, trimmed and halved lengthways
• 200g Kale or Kale Sprouts (Kalettes)
• 2 tbsp Cornflower
• 100g Flaked Almonds
• 2 Cloves of Garlic
• 3 tbsp Olive Oil
• 1 tbps Truffle Oil
• 100g grated Parmesan
• Fresh Truffle (optional)

First, chop the Kale into 2 cm strips. Then, make sure your sprouts and kale are dry by patting with kitchen paper or a dry clean tea towel. Sprinkle over the cornflower and make sure all of the greens get a thin coating. Season well with salt and pepper.

Meanwhile, toast the flaked Almonds in a dry pan on a medium heat for just 1-2 mins, until they go a light golden brown. Be careful here, as they can catch and burn very quickly.

Heat the Olive Oil in a large frying pan over a medium – high heat. Add the Brussel Sprouts and Kale and fry for 4-5 mins. Allow them to colour before turning and fry until they are crispy and golden. Turn the heat down to low-medium. Crush (or finely chop) the Garlic and add this, as well as the toasted flaked almonds; stir through.

Serve up the crispy, garlicky greens in a large platter. Scatter over the grated parmesan and drizzle over the truffle oil. If you are using them, now is the time to grate or slice over the fresh truffle before taking to the table.

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Truffle Arancini are comforting balls of cheesy, truffley rice with a deliciously crispy coating.

For the Truffle Arancini, you’ll need:

• 400g Arborio rice
• 100g grated Parmesan
• 6 eggs, beaten
• Vegetable oil for deep frying
• 75g plain flour
• 100g Panko breadcrumbs
• 100g Gorgonzola (or your favourite cheese – we think a creamy blue works brilliantly)
• 15g Fresh Black Truffle or Minced Black Truffle (drained)

Cook the rice in salted boiling water for around 15 mins (follow packet instructions), drain well and set aside to cool. Add the Parmesan, 2/3 of the egg mixture and season with salt and pepper. Combine by stirring, then spread the mixture out on a tray and chill in the fridge.

Meanwhile, combine the Gorgonzola (or the cheese of your choice) and the truffle, cover and set aside.

Now the fun part – take a large tablespoon of the rice mixture, flatten with the back of a spoon, fill with half a tsp of the truffle cheese mixture and form the rice around it to make a filled rice ball. Repeat with the remaining rice and truffle mixture until it is all used up. This should make around 24 rice balls.

Place the flour, remaining egg and breadcrumbs in three separate shallow bowls. One at a time, roll the Arancini in the flour, then dip into the egg, and finally into the breadcrumbs. Refrigerate until needed.

Heat the veg oil to 180 C. Deep fry the truffle Arancini in small batches (3-4 at a time) for around 4-5 mins until golden and crispy. Drain on paper and serve while warm and melty inside.

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A delicious seasonal Mushroom & Truffle soup to keep you warm and give you feels on a blustery Autumn day.

For the Mushroom & Truffle Soup you’ll need:

• 300g Seasonal Mushrooms – Chesnut, Ceps, Mixed
• 50g Dried Porcini – soaked in 150ml of hot water
• 2 Cloves of Garlic
• a good handful of fresh Thyme leaves
• 5 Shallots, halved and roughly chopped
• 100ml of Sherry
• 1.5 L Chicken / Veg Stock
• Seasonal Black Truffle
• Double Cream to serve
• Some lovely slices of crunchy toast
• Truffle Oil (optional)

Heat a tablespoon of olive oil in a heavy pan on a low-medium heat. Add the garlic, 90% of the thyme leaves and all the chopped shallots. Soften these for 5-6 mins, ensuring not to burn the garlic.

Increase the heat to medium. Add the mushrooms and cook for a further 6-7 mins.

Add the Sherry and simmer for 2 mins.

Then add the Porcini, the soaking liquid (not the last little bit as it will likely contain the gritty impurities from the mushrooms), and all of the stock. Reduce the heat to low-medium and simmer gently for around 45 mins, until the liquid is reduced by around one third.

Transfer the soup to a blender and whiz until smooth, adding salt and pepper to taste.

Serve in bowls, sprinkle with the remaining thyme leaves, drizzle a little cream over and shave over your fresh truffle. Serve with crispy toast.

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Could anything be better than Cheese & Truffle Straws!? The ultimate gooey, flakey comfort food, enhanced with your favourite Truffle condiment. Super easy and a fun one to do with kids too.

You’ll Need:

• A roll of Puff Pastry
• 200g grated Mature Cheddar
• 100g grated Parmesan
• Truffle of choice: Minced Black Truffle, Black Truffle Sauce, Olive & Truffle Tapenade, or Basil & Truffle Pesto.

Set the oven to 200 C. Take the pastry out of the fridge to soften for 10 mins.

Unroll the pastry. Sprinkle over all the mature cheddar, covering every part of the pastry. Repeat with the Parmesan.

Using your fingers, push the cheese into the pastry – enough so it is not loose and will stay in place when twisting!

Dollop on and spread around you chosen truffle sauce / condiment.

Using a sharp knife or Pizza cutter, cut the pastry into 3cm strips (if the pastry is landscape, then cut the strips vertically). Twist each end in opposite directions until the twists meet in the middle.

Place the twisted, cheesey pastry strips on a lined baking tray and bake for around 15 mins, or until golden, puffin and oozing cheese. Allow to cool slightly (so you get those harder chewy bits of cheese that have leaked out around the edge!

Heaven.

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This Aubergine & Black Truffle Bruschetta recipe will have you making extra, just so you can eat a few before you serve them up!

You’ll Need:

• Fresh Baguette
• Black Truffle Butter
• a handful of your favourite chopped herbs (we like Basil, but you could use Parsley or Thyme)
• A splash of Black Truffle Oil
• A pinch of Truffle Salt or a few twists of our Truffle Petal Grinder
• 1 large Aubergine, sliced into 8mm slices

Set the oven to 180 C. Slice the baguette into 2-3cm slices and place on a baking tray in the oven for 10-12 minutes (you could also pop them individually in the toaster on a medium setting).

As soon as they come out, spread them with Truffle Butter, so it gets all melty. Meanwhile, heat a griddle pan on a high heat, and in a bowl, dress the Aubergine with a glug of Truffle Oil, and a good pinch of Truffle Salt. Lay the sliced Aubergine into the hot griddle pan, and don’t touch them for at least 1 minute or until you have defined char lines on the Aubergine (if you move them in the pan, they won’t char, they will broil / steam and you’ll lose that lovely smokiness and distinct griddle marks).

Turn the Aubergine, and griddle on the other side for another minute, ensuring they have softened and developed char lines.

Layer the Aubergine on the Truffle buttered toasted baguette slices, scatter over your herbs and devour your Aubergine & Black Truffle Bruschetta!

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Here’s a super simple and delicious Winter Truffle Manhattan Recipe to enjoy as those colder nights are setting in.

You’ll Need:

• 20ml Martini Rosso
• 50ml of the best Whiskey you can get
• 1.5 tsps of Truffle Oil
• 3 drops Angostura bitters
• Orange peel

Mix all these ingredients in a shapely glass of your choosing, and enjoy!

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For your Truffle Roasted Chicken you’ll need:

• The best Chicken you can buy
• Fresh Truffle – the more the merrier
• Truffle Salt
• 50g Unsalted Butter
• Olive Oil
• Veg – Red Onion, Carrots, Celery

Allow the bird to come up to room temperature, and pop the oven on 200c.

In a bowl, mix a tbsp of truffle salt with the butter, and add thin slices or a fine dice of seasonal truffle.

Gently mix the warmed butter, salt and truffle and starting near the cavity, prize up the chicken skin and spread the truffle butter under the skin. Rub a dash of olive oil over the outside.

Roast on top of you preferred roughly chopped vegetables at 200c for 20 mins, then turning down the heat to 170c for the remainder of your cooking time (check your packaging or ask your butcher for the correct cooking time for your bird).

Ensure you allow the chicken to rest.

Serve your Truffle Roasted Chicken with pan-juice gravy (with any grease drained off), garlicky, herby roast potatoes (thyme / rosemary); par-boiled, roughed up and roasted to crisp edges, the roasted vegetables from beneath the chicken, and some seasonal greens.

Check out other Truffle Recipes here

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