1. Melt the butter gently without it getting browned. Add the flour and mix thoroughly. Carefully and slowly add the milk, thoroughly mixing it in to smooth out the lumps. Be patient and pour in small amounts at the start and then build it up. When it’s nice and smooth, add the cayenne pepper and the organic lemon pepper and truffle salt.
2. Now fry up the mushrooms in a hot knob of melted butter. Turning regularly until nicely browned all over. Add these to the truffle white sauce and stir thoroughly. Put to one side.

Make the tagliatelle and steamed vegetables:

1. Cook the tagliatelle until just cooked, i.e. with a slight al dente bite and drain off. Warm up the truffle and mushroom sauce and mix in with the tagliatelle. Chop some fresh parsley and sprinkle over the top. Serve onto warmed plates.
2. Steam some fresh tender stem broccoli and French beans until just cooked. Drain and then add a bit of butter or olive oil, a few drops of lemon juice and a decent pinch of Steenbergs Smoked Sea Salt and stir around. Serve immediately.