PT1H
This impressive starter recipe from Michael Wignall requires a few pieces of cheffy equipment and a bit of planning, but the resulting dish is truly striking. The recipe uses several different varieties of cauliflower - purple, white, orange and romanesco - along with Australian truffle, which has a different season to French and Italian truffles.
Purple, white and green cauliflower, grilled gouda, Australian truffle, Brillat-Savarin