Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
1 large free-range chicken
If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way and the wonderful thing about it is its aroma, and the strength of its taste can last and last. But this is one recipe that really makes the most of it while it is fresh.
If you want take the most of this dish, stuff the chicken under its skin with fine slices of the truffle - it's not for the squeamish this process.
You slide your fingers between the flesh and the skin of the chicken and just loosen it up.
Then shave the truffle, either with a real truffle mandolin, if you have one of these, or you can use a cheese slice and make the thinnest of slices, because each one is so full of flavour.
Just slide that under the skin of the chicken and pat it down.
Wrap the chicken up in cling-film and leave it in the fridge for two days and that way the taste of the truffle will really seep into the flesh of the chicken.
Now, with the slices that are left, you can do the same thing with a pound of butter.
Just put some slices on the top of the butter and again wrap it very tightly and the butter will take on the flavour of the truffle.
With such a luxurious taste as truffles, you don't need anything complicated to go with it, so when the chicken is roasting, just cook some macaroni.
Put some of this lovely truffle butter in and let it melt into it.
When the chicken is cooked and resting, give the pasta a bit of a stir, put a little bit more truffle in and it's ready to serve.