If you get your hands on some crayfish, this is a simple recipe that will be sure to impress. Truffle oil varies greatly in strength so make sure to taste as you go when making the truffle butter.
For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes. Strain and allow to cool before eating.
For the truffle butter, melt the butter and whisk in the truffle oil. Season with a little salt. Taste to make sure the truffle flavour is pronounced enough, adjust as necessary.
Serve the crayfish with the melted truffle butter alongside.
