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(serves 2)
Potatoes, green beans, pesto Genovese & pine nuts
Trofie with black truffle, butter & sage
Merinda tomatoes, olive oil & basil

Camogliesi al rhum (Choco-coated choux buns stuffed with rummy chocolate ganache)



For your meal you will need:

  • A large pot for boiling water for the green beans & pasta, and a frying pan for the sauce
  • A wooden spoon

The detailed recipes for the dishes are here, but in essence:

  • Let all the ingredients come up to room temperature
  • Mix together the potatoes & green beans, then dress with the thinned pesto and top with pine nuts
  • Bring a large pan of water to the boil
  • Cook the pasta, and make the sauce
  • Mix the two together
  • Chop the tomatoes and dress them
  • Scoff this & the pasta, then the pud

‘We will be using summer truffles (enormous ones) for the first week of June, until Australian winter season begins, at which point we will swap to Australian black truffles’