Truffle oil (from mushroom khichadi p58)
• FANCY POPCORN – SERVES 2-3 Cook 70g popping corn according to the packet instructions. Melt 30g unsalted butter in a small pan. When foaming, add 2 tsp truffle oil and a pinch of salt. Drizzle the truffle butter over the popped corn, toss together, then serve.
• TRUFFLED ROASTIES – SERVES 4 Heat the oven to 170°C fan/gas 5. Put 6 tbsp olive oil and 4 tbsp truffle oil in a large roasting tin and heat in the oven for 10 minutes. Parboil 1kg peeled and cut floury potatoes for 5-7 minutes. Steam dry, shaking to roughen the edges a little, then toss with 1-2 tbsp dry polenta. Add the potatoes to the hot oil and turn to coat. Sprinkle with salt, then roast for 1 hour 20 minutes, turning now and then, until crisp. Drizzle with more truffle oil to serve if you like the flavour strong.