'Potato Pete & Tracy Truffle' by Marianne Lumb

Step 1

Preheat an oven to 190°C and bake the potatoes for 30 minutes.

Step 2

Remove from the oven, take out the flesh and then put the skins back into the oven. Bake for 15 minutes until golden brown.

Step 3

Meanwhile, chop the onion into perfect brunoise, cook for 1 hour very slowly in the butter with the thyme.

Step 4

Roughly chop the potato skins and place half in pan with double cream bring to the boil and simmer for 25 – 30 minutes, not too quickly or it will split.

Step 5

Continue to dry the other half and then blitz to a powder in the thermomix.

Step 6

Bake the puff pastry discs.

Step 7

When the cream is thoroughly infused, press through a sieve well and pass into a pan. Check the seasoning and acidity and adjust as necessary with lemon juice and salt. Transfer to a foam gun. Add two pellets.

Step 8

Season the onions, place in a bowl then cover with foam, cover with a little potato powder and then cover with the sliced truffles.