TRUF­FLES

It’s that time of year when ‘black di­a­monds’ are at their best. Here are three ways to en­joy them

Food and Travel (UK) - - Arrivals -

1 At their peak in Oc­to­ber, the Bur­gundy truf­fle is the only one found in the UK in au­tumn. They tend to be fresher and more moist than im­ported va­ri­etals and are best em­ployed as raw shav­ings over pasta, egg or pota­toes. Hunt with trained dogs in a Dorset wood­land with the English Truf­fle Com­pany, then sam­ple your bounty over lunch. £150. en­glishtruf­fles.co.uk

2 Chef James Dur­rant of The Game Bird says, ‘To make four truf­fle chicken Kievs, al­low 500g of but­ter to soften while sweat­ing a diced shal­lot and five finely chopped gar­lic cloves. Add 100g grated truf­fle (or truf­fle paste) to the but­ter and trans­fer to a pip­ing bag. Make an in­ci­sion in each breast, fill, then re­frig­er­ate for two hours. Next, roll the breasts in flour fol­lowed by egg, then bread­crumbs. Fry till golden and move to a 180C oven for 20 min­utes.’ thestafford­lon­don.com

3 Tyrells black truf­fle and sea salt crisps have a de­li­cious, au­then­tic flavour (150g, £2.19). For a range of truf­fle condi­ments, try Truf­fle Hunter. We rate the truf­fle may­on­naise (180g, £9.95) and white truf­fle oil (100ml, £12.95). sains­burys.com truf­fle­hunter.co.uk

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