Cheesy Brie, Black Pepper & Truffle Linguine

Boil a kettle

Peel and finely slice (don't chop!) the garlic

Heat a large, wide-based pan (preferably non-stick) over a medium-low heat with 2 tbsp [4 tbsp] olive oil and half of the truffle oil

Once hot, add the sliced garlic and cook for 2-3 min or until beginning to turn very slightly golden

Once done, transfer to kitchen paper (use a fork to get them out of the oil) and set aside

Season with a pinch of salt – these are your truffled garlic crisps

Reserve the pan and the oil

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 7-9 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

While the linguine is cooking, chop the brie into small pieces

Peel the Italian hard cheese until you end up with a pile of cheese shavings

Crumble the remaining Italian hard cheese

Chop the seedless grapes in half

Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing

Once the linguine is cooked, return the reserved pan and oil to a medium heat

Once hot, add the cracked black pepper and cook for 30 secs

Add 90ml [170ml] of the starchy pasta water with the grated Italian hard cheese (and any crumbled Italian hard cheese), chopped brie and crème fraîche and cook for 2-3 min or until everything's melted and a cheese sauce has formed

Add the drained linguine with a generous pinch of salt and stir it all together – this is your cheesy brie, black pepper & truffle linguine

Wash the rocket, then pat it dry with kitchen paper