Steamed Mussels, English Cider, & Bacon

Smoked Salmon Kedgeree

Cioppino

Singapore Noodles

Corn Soup, Truffle Popcorn

INGREDIENTS

• 5 Fresh Corn ears, Kernels removed, husks reserved

• 600ml Water

• 10ml White Truffle Oil

• 30ml Extra Virgin Olive Oil

• Popcorn, popped, and salted

• Fresh Truffle (optional, as much as you like!)

• Salt to taste

• In a pan, cover the Corn Husks with water and allow to simmer of a low heat for about 30 minutes. Strain and reserve the liquid, discard the husks

• Place a pan on low heat and add the Olive oil. Add the corn kernels, and a good pinch of salt and keep stirring for about 3-4 minutes, making sure not to allow the corn to take on any colour

• Add the reserved corn stock, and simmer for another 20 minutes.

• Remove from the heat and allow to cool for a few minutes before placing the contents in a liquidize and puree.

• Pass the soup through a sieve and place back on a low heat.

• Serve in bowls topped with Popcorn, Truffle (if using) and a good splash of White truffle oil.