1. Black Truffle BBQ Ribs

    Black Truffle BBQ Ribs

    Ingredients for the Dry Rub:

    • 100g Light Brown Sugar
    • 2 tbsp Smoked Paprika
    • 3 tsp cayenne pepper
    • 1 tbsp sea salt
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • 1 tsp black pepper

    Ingredients for the BBQ Glaze:

    • ½ jar Truffle BBQ Sauce
    • ½ jar Truffle Hot Sauce

    Ingredients for the Slaw:

    • 1/3 Red Cabbage, finely sliced
    • ½ Red Onion, finely sliced
    • 2-3 Carrots, grated
    • Handful Coriander leaves, picked
    • 1 tbsp Mayonnaise
    • Juice of ½ Lemon
    • ½ tbsp Sugar
    • Pinch Salt & Pepper


    1. Massage the mustard around the ribs
    2. Then mix the rub together well and scatter all over the ribs
    3. Roast the ribs at 140°C for 2-3 hours
    4. Mix ‘The Slaw’ ingredients together and boil the corn on the cob for 15 minutes
    5. Once ready to finish, brush a generous amount of the truffle BBQ sauce over both sides of the ribs and or Truffle Hot Sauce over the wings and barbecue or grill all the meat to finish. At this point, grill the vegetables and brush with the truffle butter until charred and well glazed.
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  2. White Truffle Honey Pancakes

    White Truffle Honey

    Serves 2-4


    • 100g plain flour
    • 2 large eggs
    • 300ml milk
    • 1 tbsp butter
    • Pinch of salt
    • TruffleHunter White Truffle Honey


    1. Sieve the flour into a mixing bowl, making a well in the middle.
    2. Add the eggs and salt, whisk until blended. Set aside.
    3. Place a pan over a medium heat, add a knob of butter to the plan until melted, wipe with a paper towel to distribute evenly.
    4. When hot, pour ½ cup of batter and spread to the edge of the pan.
    5. Cook for 2 minutes each side, until golden brown.
    6. Serve with your favourite toppings. We recommend our White Truffle Honey and berries.
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  3. Panko Crusted Jalapeno and Cheese Croquettes

    Panko Crusted Jalapeno and Cheese Croquettes

    Serves 4


    Black Truffle Ranch Dessing

    1 1/4 cups Mashed potato /p>

    1/2 cup Gruyere, grated

    1/2 cup Mature Cheddar, cubed

    1/4 cups Jalapenos, finely diced

    2 Egg yolks

    2 Eggs

    3/4 cups 150g Plain flour

    1/2 cup Panko bread crumbs

    Salt and pepper


    1. In a bowl, combine the mashed potatoes, gruyere, jalapeno, egg yolks and 3 Tbs flour. Mix together to combine and season with salt & pepper. .
    2. Place a tablespoon of your mash mixture into your hand, take a cube of cheddar and place into the middle. Roll together to make a ping pong ball size. Repeat the process with the remaining mash.
    3. On a work surface arrange three bowls with your flour, beaten egg and panko breadcrumbs. Dip each potato ball into your flour and transfer into your egg then panko breadcrumbs. Place on a parchment lined sheet and repeat with the remaining potato balls.
    4. Heat your oil to 325F and deep fry your croquettes for 5-7 minutes until golden and crispy. Remove and drain on a paper towel adding salt immediately.
    5. Serve over Black Truffle Ranch Dressing and top with more Gruyere
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  4. Roasted Vegetables with White Truffle Honey

    Roasted Vegetables with a Sprinkle of Truffle

    Serves 4


    • 6 parsnips
    • 1 bulb of garlic
    • 4 King Oyster Mushrooms
    • 6 baby carrots
    • 12 cooked chestnuts
    • 1/2 Butternut Squash
    • 2 red onions, halved
    • 1 savoy cabbage
    • 1 tbsp White Truffle Honey
    • 1 tbsp Truffle Dust
    • 2 tbsp Olive Oil
    • Flaked Black Truffle Sea Salt 


    1. Preheat your oven to 200˚C. Blanche your parsnips in boiling water for 10 mins while your oven is heating up and then drain.
    2. Slice your savoy cabbage and keep separately ready to steam later.
    3. Toss all root vegetables, squash, mushrooms and chestnuts in oil and place into a large preheated oven roasting tray. Season generously with Truffle sea salt and sprinkle with Truffle dust. Add chopped thyme and roast for 30 mins.
    4. Remove from the oven every 10 mins to turn and roast evenly. Cook for a further 15 minutes with a generous drizzle of truffle honey to glaze.
    5. Steam your savoy cabbage and season with extra Truffle Dust and sea salt. Combine with the roasted vegetables and serve with a final pinch of Truffle Sea salt flakes.
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  5. Truffle Pizza

    Truffle Pizza

    Serves 4-8


    • Pizza dough
    • 650g 00 flour
    • 325ml warm water
    • 50ml milk
    • 7g Yeast
    • 1 tsp Sea Salt
    • 1 tbsp Olive Oil

    For the toppings

    • 100g Tomato pizza sauce
    • 150g Mozzarella
    • 1 tbsp White Truffle Oil
    • 4 chestnut Mushrooms, finely sliced
    • 1 tbsp Minced Black Truffle (optional)
    • 1 tbsp Black Truffle Oil
    • 1 tsp Thyme
    • Salt and Pepper to season


    1. Whisk your yeast into the warm milk and water and leave to start bubbling for 5 minutes. In a large mixer using a dough hook or by hand knead your flour, oil, yeasty water and salt for 10 mins until smooth. Form into a ball and leave covered to prove for 1-2 hours.
    2. Then knock back and divide into 6-8 small pizza dough balls. Prove for a further 45 mins.
    3. Preheat your pizza oven to 375˚C or domestic oven to 220˚C.
    4. Sauté your mushrooms with thyme, Truffle Mince and Black Truffle Oil.
    5. On a floured surface roll out your pizza bases and then transfer onto a peel with polenta to prevent sticking. Top with a ladle of tomato sauce and truffled mushrooms. Place some mozzarella balls in the gaps and bake for 2-3 mins in a wood fired pizza oven or 10-12 in a conventional oven.
    6. ...
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  6. Pear, Gorgonzola & Truffle Tart

    Pear, Gorgonzola and Truffle Tart

    Serves 2


    • 1 block of shortcrust pastry
    • 4 pears, thinly sliced
    • 175g Gorgonzola Dulce
    • 50g walnuts
    • 1 tbsp White Truffle Honey
    • 1/2 tbsp Truffle Salt


    1. Roll out your shortcrust pastry on a floured surface and blind bake in a 22cm tart case for 15-20 mins.
    2. Remove from the oven and allow to cool slightly. Layer with sliced pears in concentric circles. Then add lumps of Gorgonzola Dulce over the top dotted with walnuts. Season with Truffle Sea Salt and bake the tart for 15-20 mins at 180˚C.
    3. Remove from the oven and drizzle with a generous spoonful of White Truffle Honey. Return to bake for a final 8-10 mins until the top of the tart starts to caramelise.
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  7. Minced Black Truffle Pasta

    Minced Black Truffle Pasta

    Serves 2


    • 250g fresh Trofie pasta
    • 500ml chicken stock
    • 50g grated parmesan
    • 50g butter
    • 1 tbsp Minced Black Truffle
    • 1 shallot, finely diced
    • 1 clove of garlic, diced
    • 1 tsp thyme


    1. Start by reducing your chicken stock for 20-25 mins in a saucepan until the volume has reduced by three quarters. Boil your pasta water ready in preparation to cook the pasta as per pack instructions.
    2. In a frying pan sauté your shallot and garlic in butter with thyme. Then once the onion is soft but not heavily caramelised add in your Minced Black Truffle and the reduced chicken stock. Simmer for 5 mins whilst you cook your fresh pasta.
    3. When the pasta is just cooked use a slotted spoon to transfer it to the sauce. Add parmesan and cook for 3-4 mins until the pasta is coated in a glossy, velvety truffle sauce. Serve with a glass of chianti and extra parmesan.
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  8. Truffle Cheese Toastie Canapés

    Truffle Cheese Toastie Canapés

    Serves 6


    • Truffle Condiment Discovery Range
    • 3 slices of thick sliced white bread
    For the cheese sauce
    • 25g butter
    • 1 tbsp plain flour
    • 75 ml whole milk
    • 75 g grated gruyere cheese
    • 100g mozzarella
    • 1 egg yolk
    • 1 tsp mustard [Black Truffle Mustard]
    • Salt and pepper

    To serve:

    • Black Truffle Ketchup
    • White Truffle Honey
    • Flaked Black Truffle Sea Salt
    • Chopped chives [optional]


    1. Start by melting butter in a saucepan and then add the flour. Stir over a medium heat to form a roux base. Then slacken by adding milk and all of the cheese. Stir on a low heat for 5-6 mins to make a smooth, glossy cheese sauce. Remove from the heat and continuing to stir add mustard and a beaten egg yolk. Season to taste and allow to cool. .
    2. Lightly toast your bread and slice into toast fingers. Preheat your grill and then spread the cheese sauce over the toast.
    3. Grill for 2-3 mins on high heat until the cheese caramelises. Then transfer to a platter and drizzle with lots of Truffle Honey, A good pinch of...
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  9. Squash and Scallop Risotto

    Squash and Scallop Risotto

    Serves 2


    • 12 MSC scallops

    • 120g risotto rice

    • 1 tsp Truffle sea salt

    • 1 tbsp olive oil

    • ½ roasted squash

    • 1 shallot, finely diced

    • 1 litre of fish stock

    • Pinch of saffron

    • 2 bay leaves


    1. Roast half a butternut squash with a little pinch of Truffle Sea salt for 35-40 mins at 180˚C until soft. Allow to cool slightly and blitz into a smooth paste in a food processor.
    2. In a sauté pan soften your shallot in a drizzle of oil and then add in your rice. Stir for 2 mins and then add your squash followed by a ladle of stock. Enrich your stock with some saffron and bay.
    3. Cook the risotto for 15-20 mins gradually adding stock and stirring until soft but retaining a little nutty bite. Meanwhile heat a non-stick frying pan and sear your scallops with a little oil. Cook the for no longer than 1 minute on each side so they are still a little springy to touch and then season generously with Truffle salt.
    4. Serve the warming risotto with scallops arranged on top.
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  10. Truffle Pâté Pasty

    Truffle Pâté Pasty

    Makes 4 


    For the filling

    • 4 small potatoes, peeled and dice
    • 250g mushrooms, sliced
    • 100g blue cheese, crumbled
    • 1 shallot, finely diced
    • 2 cloves of garlic, diced
    • 25g butter
    • 1 tbsp Truffle Pate
    • 1 tbsp chopped tarragon
    • Sea salt and cracked black pepper

    For the pastry

    • 500g plain flour
    • 250g salted butter
    • 1 tbsp Black Truffle Pate
    • Cold water

    To serve

    • Black truffle Mustard
    • Black truffle Mayonnaise


    1. Make your pastry in advance by mixing diced cold butter with flour in a food processor until you reach a breadcrumb texture. Add in your Black Truffle pate and then gradually add water until you have a dough consistency. Form the shortcrust pastry into a ball, cover and leave in the fridge for 1-2 hours to rest.
    2. Sauté your shallot, garlic and mushroom with a small knob of butter until golden. Add chopped tarragon, Truffle Pate and season to taste. Mix in a bowl with potatoes and blue cheese.
    3. Roll out your pastry into 4—6 pasty rounds and then place a handful of filling into the centre of each.
    4. Fold over and crimp the pastry to seal in a rolling rope crimp. Glaze...
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