A twist on a classic parfait, Matt Worswick uses shavings of frozen foie gras to make a savoury delight, packed with strong flavours and a range of textures. A most sophisticated starter to any dinner party.
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Rub the salt and mixed spice onto the foie gras and leave for 2 hours at room temperature. Devein using a butter knife.
Roll into a cylinder and wrap in clingfilm, then place into the freezer. Once frozen, grate with a microplane then store in freezer until required
foie gras, one lobe
25g of rock salt
10g of mixed spice
To make the jelly, warm the chamomile, apricots, sugar, salt and water until boiling, turn off the heat and allow to infuse for 1 hour. Pass through a fine sieve and then season with salt. Soak gelatine in cold water until soft; add to warm stock then set
50g of dried chamomile flowers
150g of dried apricots
10g of sugar
2g of salt
200ml of water
1 gelatine leaf
For the apricot chutney, make a light caramel out of the sugar and water in a frying pan. Add tomatoes, onion and apricots. Once the liquid has dispelled add the raisins and white wine, cook out till dry then add white wine vinegar. This is a laborious process and is not to be rushed
100g of sugar
50g of water
200g of tomatoes, peeled and de-seeded
1/2 onion, sliced
500g of apricot, chopped and de-stoned
50g of golden raisins
50ml of white wine
30ml of white wine vinegar
Destone the apricots and cut into quarters. Place into a saucepan with the sugar and
water and cook until completely soft. Blitz in a blender and pass through a fine sieve. Heat
apricot mix until boiling, add the agar agar, whisk then return to the boil until the agar has dissolved. Once dissolved, leave to cool on a tray until set, then blitz again until smooth
75g of sugar
2g of agar agar
200ml of water
Preheat the oven to 180˚C/gas mark 4. Melt together the butter, honey and oats. Add the chamomile and nutmeg, then mix well and place on baking tray. Cook for approximately 8 minutes until light brown
100g of Oats
25g of butter
30g of honey
1 pinch of nutmeg
1 pinch of salt
To plate, place a quenelle of chutney in the center or the plate and pipe dots of puree around. Add two pieces of apricot, the jelly and the crumble. Finish with the frozen foie gras and nasturtium leaves
1 handful of nasturtium leaves
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