Nigel Barden served up truffled mushroom mac and cheese with sweetcorn and tarragon fritters on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 325g dried macaroni pasta, 100g panko breadcrumbs, 2 tsp picked fresh thyme leaves, 3 tbsp truffle oil, sea salt and freshly ground black pepper.

For the Mushroom Purée: 25g butter, 1 shallot, finely chopped, 200g mushrooms, chopped, 2 garlic cloves, crushed, 2 sprigs of thyme, 50ml Madeira wine, 150ml milk and 1 tbsp truffle oil.

For the Cheese Sauce: 75g butter, 75g plain flour, 650ml milk, 100g mature Cheddar cheese, grated, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce.

For the Sweetcorn and Tarragon Fritters: 2 corn on the cobs, husks removed, or 150g frozen sweetcorn, 150g plain flour, 1 tsp baking powder, 1 egg, 125ml whole milk, 1 tbsp chopped tarragon leaves and groundnut or vegetable oil, for frying.