Deep-fried sprouts and kalettes
If you haven't tried deep-fried sprouts yet, you need to.
Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly.
To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter.
Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using.