Great dinner party masterclass last night. I designed the menu around the best seasonal produce that I am able to get from the markets at the moment. We used some amazing ingredients including wild mushrooms, black truffle and scallops.
It’s always nice going to the markets, even if it is just to pick up one special ingredient for your recipe. Some of these ingredients just aren't avaliable in the supermarkets and although not cheap they are worth it for the result. Take the truffle as an example - it takes mushrooms on toast to another level.
As a bonus tip, if you store the truffle in risotto rice it keeps the truffle dry and then also means that when the truffle is all gone you get a fragrant truffle flavoured rice. Perfect for a creamy rich risotto!
Here’s a few snaps of the food:
(Scallops, parsnip, apple and lime) ( Brioche, truffled mushrooms, confit egg yolk)