1 can cannellini beans, 2 tbs truffle oil.
Serves: 8 Preparation: 10 minutes, plus chilling time
Being a vegetarian there are some foods which, when adapted from the traditional meat to a substitute, one just can't compare to the texture of meat. Unlike a cheese, mushroom or vegetable "pate" - beans always offer that claggy, thick yet smooth texture. Truffle oil gives this a lovely savoury, earthy flavour.
1) Heat the cannelini beans for 5 minutes in a pan of water and drain.
2) Pulse in a blender or using a mortar and pestle along with the truffle oil and a pinch of salt.
3) You can serve this whilst still hot as a fabulous alternative to mashed potato, or press firmly into a container and chill in the fridge to form pate. I like to serve this with crusty bread and an extra drizzle of truffle oil.