• roll of foie gras (the best you can get)
  • 3 apples (peeled, cored and sliced into half moons)
  • 50 g sugar (or less to your taste and sweetness of apples)
  • shot of calvodos or preferred brandy
  • 25 g butter
  • 1 tblsp or so of honey


  • Keep foie gras in fridge till needed later.
  • Foam butter on large flat pan and toss in apples and evenly shake sugar in top, add honey.
  • Gently move the pan so nothing sticks, or damages the apples until they start to caramelise.
  • Splash in the Calvodos and tip the pan so it catches the edge of flame and flambé.
  • Simmer gently till the apples starts to puff up a little under the outside, taking care not to over cook. The apples should feel slightly springy under touch, if you over cook them you'll end up with apple puree instead.
  • Set aside to cool. These can be made a day ahead and left in fridge.
  • Slice the foie gras using a heated knife, (dipped in hot water then dried) this helps bring out the lovely pink and well colour.
  • Serve with bread of your choice, thinly sliced and dressed with a fruit puree and line of salt.