Hummus

Place all the ingredients into a food processor and blend into a textured hummus. Check the seasoning and just if necessary. Transfer to a bowl, cover and chill. Remove from the fridge an hour before serving.

Truffle Pesto

Grate the truffle and parmesan into a small bowl and add the rapeseed oil, truffle oil and a  pinch of salt. Mix and set aside.

Cook the Jersey Royal potato in salted water from cold – until just tender. Allow to cool to room temperature in the cooking water.

Blanch the yellow beans in salted water at a rolling boil until tender – about 3 minutes. Drain and refresh in iced water for two minutes. Drain again and set aside on absorbent paper to dry.

Cut the courgette in half and cook in boiling salted water for 1 minute. Remove and pat dry with a tea towel. Brush with olive oil and scorch with a blow torch – or grill under a hot grill for 3 – 4 minutes.

To Serve

Spoon the hummus onto a plate and spread into a thin pool. Dress the yellow beans with a bit of the pesto and add to the plate. Place half a courgette and a Jersey Royal alongside and coat with more pesto.

Finish with a drizzle of olive oil and a grating of parmesan.