Crisp, golden and absurdly delicious – these savoury treats are the ideal pre-dinner nibble
I last had arancini when eating with Emily Watkins, a brilliant, inspiring chef who used to run the Kingham Plough in Oxfordshire. She made them for us as a nibble before dinner, and I immediately made a mental note to do them myself. They were crisp, golden and absurdly delicious, and kept a hungry bunch extremely happy. Here, the haunting, vaguely pungent, deeply evocative smell of truffle oil lends itself well to the melting mozzarella and porcini-scented rice for a celebratory treat. Store the oil in the fridge to keep it tasting fresh.