Pommes de Terre aux Truffes

This ultra-luxurious way of dressing up the humble potato relies on the earthy flavours of goose fat and truffle for best effect. In the south-west, where factory farming has never really managed to gain a stranglehold over the region, many farmers are now replanting truffle oaks in the place of maize and oilseed rape, with the result that, in season, fresh truffles are now increasingly affordable. If you can’t get them, try a few wild mushrooms and a drizzle of truffle oil.