Courtesy of head chef Ian Rudge at The Rib Room, London, UK

Ingredients

0.8 kg Foie Gras
20 ml Port
20 ml Brandy
20 ml Madeira
10 Figs
0.3 kg Dandelion
1 loaf Brioche
0.4 kg Fig Boiron puree

Foie gras

• Line a long terrine mould with cling film
• De-vein the Foie gras then lay out flat and marinate in port, brandy, Madeira, sugar and salt for 20 mins
• Pat dry then place in a vac pac bag and poach in water at 52 degrees centigrade for exactly for 10 minutes, using a cooking thermometer to maintain the correct temperature
• Leave to cool slightly, then build the terrine to the top of the mould and press, with something heavy, leaving overnight
• Once set, turn out and re-roll in cling film, cutting into 4 pieces of the same size

Fig puree

• Reduce down the fig puree in a hot pan then add lemon juice, a drizzle of olive oil and season to taste
• Spoon into a piping bag ready for service

Fig Carpaccio

• Remove the centre of the fig, leaving none of the white pith before leaving to sit in muslin overnight
• Season the fig and place between 2 sheets of plastic and press so you have a thin layer of the puree
• Freeze the puree until hard, then cut into squares of the same size

Figs

• Sprinkle with a little icing sugar, a squeeze of lime, olive oil and season to taste
• Leave for 2-3 minutes then serve alongside the foie gras, fig carpaccio and puree with a few dandelion leaves as a garnish

Serves 4