Yam with Winter Truffles, Penja and Ehuru Sauce Recipe - Great British Chefs

Ingredients

• 200g of king oyster mushroom, stems only
• 300ml of champagne vinegar
• 100ml of water
• 200g of caster sugar
• 1 pinch of fine salt
• 3 sprigs of thyme
• 100g of grapeseed oil
• 300g of medium onion
• 85g of caster sugar
• 5g of freshly ground black pepper
• 10g of fine salt
• 14g of Scotch bonnet paste
• 250ml of vegetable stock
• 1kg white yam, washed and peeled (Starch can stick onto fingers you might want to wear gloves)
• 50g of extra virgin olive oil
• 200g of Panko breadcrumbs
• 15g of cep powder, mixed with black trumpet mushroom powder
• 100g of plain flour
• 200g of whole egg, beaten
• oil, for deep-frying
• 100g of banana shallot
• 2 tbsp of garlic paste
• 250g of button mushrooms, finely sliced
• 250g of king oyster mushroom, heads only, finely sliced
• 3/4 tsp Penja pepper, ground, or ground white pepper
• 10g of ehuru, ground
• 500ml of vegetable stock
• 50g of truffle juice, or trimmings
• salt
• black truffle