TOP chef Andy Needham is preparing for a nerve-wracking experience - cooking the world's most expensive ingredient.
Andy, originally from Mirfield, has the task of cooking an 850g white truffle worth £28,000.
The truffle is to be served at Michelin-starred Italian restaurant Zafferano, in London, where Andy is head chef.
The truffle was bought at a charity auction on Saturday by three customers of Zafferano. The proceeds went to the Children in Crisis charity.
It was found by a farmer and his dog in the village of San Miniato, near Pisa in Tuscany.
On Monday, Andy will cook the truffle for the customers .
At £600 per sprinkling, one false move could prove disastrous.
Andy said: "I'm keeping it in a vault in the fridge until Monday with the key around my neck."
Andy plans to serve the truffle with a simple accompaniment of scrambled eggs, pasta or risotto.
He said: "It's more of a fragrance than a flavour."
Andy has been working at Zafferano since 1995. He trained at the Savoy .
* White truffles are a fungus. Their latin name is Tuber magnatum, though they are known as White Alba.
* They have been a delicacy since Roman times and are regarded as an aphrodisiac.
* Italy's white truffles sell for around 10 times more than France's black variety, which are available from December to March.
* Pigs and dogs are trained specially to find truffles, which grow underground.
* They are expensive because of their rarity and the difficulty harvesting them.
* White truffles are best served with plain pasta, rice or with eggs. They should not be covered in sauces and should be warmed to release their aroma.
