Crisps with Italian autumn truffle and creme fraiche
You can play with the flavours here – using dried seaweed (nori or dulse) instead of ceps and trout or salmon roe instead of truffle makes an equally delicious combination.
floury potatoes 1kg, suitable for frying, eg Maris Piper or King Edward vegetable oil dried ceps a few handfuls, or other mixture of dried wild mushrooms creme fraiche 1 x 280g tub (we use Marybelle) Italian autumn truffle 1, or Wiltshire autumn truffle
To make the crisps, peel the potatoes and, using a mandoline, finely slice the potatoes to around 3mm thick. Too thin and they will disintegrate when eating, too thick and you won’t achieve that essential crunch. They will all need to be of a similar size to ensure they cook evenly.
Put the sliced potatoes under running water, swirling them around every so often to remove the starch and then pat dry using a clean tea towel.
Either using a deep fat fryer or a deep pan filled to around a third with oil, heat the oil to 165C and, cooking in batches, gently drop in the potatoes. Don’t overfill the pan as they will start to steam and not crisp up. Move the crisps around gently in the pan to stop them sticking and, once they are crisp and have sufficient colour, remove from the pan and place
in a bowl lined with kitchen towel and sprinkle with salt. Do this until all of the potatoes are cooked. The potatoes should cook quite quickly – if you leave them for too long on a low heat they become greasy; too hot and you will have quickly cooked, burnt crisps.
Make a cep powder by popping a handful or 2 of dried ceps into a blender – a Nutribullet would be ideal for the job – and blitz until you have a fine powder.
Dollop some creme fraiche on a plate or platter, pile some crisps on top, sprinkle with cep powder and then either finely slice the truffle on top using a mandoline or truffle shaver or grate using a Microplane. Be generous!
Left, clockwise from top, sticky chicken wings, crisps with Italian autumn truffle and creme fraiche, smoked cod roe, fennel butter and toast