Lunch

I bought this little beauty at Pezenas market this morning.The old boy who sold it to me took great pains to describe how I should prepare it.

I told him I intended it for a couple of omelettes made from our own hens' eggs.

Heat some oil in a pan. Whilst it is heating slice the truffle razor blade thin. Drop the truffle into the oil and turn it off. Let it steep for twenty minutes then reheat the oil whilst gently beating the eggs. Add the eggs to the truffles and cook just until it draws away from the edge of the omelette pan. Turn the omelette onto itself and serve.

I can't wait. Think of us tomorrow lunchtime.