Duck liver parfait with date jam

For the port reduction, add all the ingredients to a saucepan. Gently reduce by half over a medium-low heat then strain through a fine mesh sieve and allow to cool before using

Meanwhile, for the date jam, combine all of the ingredients in a saucepan and cook over a low heat until the dates are very soft, adding a little extra water during cooking to maintain a loose consistency, if needed

Once fully softened, carefully pour into a high-speed blender and blend until completely smooth. Adjust the seasoning with salt and more sherry vinegar if needed. Transfer to a squeezy bottle and set aside until needed

For the parfait, preheat the oven to 135°C. Place all of the ingredients except the double cream in a blender. Add 100g of the port reduction and blend until completely smooth

Once blended, stir through the cream by hand (doing this by hand prevents it from whipping in the blender)

Pour the mixture into a 1.3 litre terrine mould lined with baking paper. Cover with tin foil and cook in a bain-marie (a deep roasting dish filled with boiling water) for around 1 hour, checking for a gentle wobble. Remove and allow the parfait to cool to room temperature, then refrigerate for at least 6 hours until fully set

Once fully set, scrape off and discard any discoloured surface and blend the parfait in a food processor until smooth. Store in the fridge with baking paper directly on the surface to prevent oxidisation

To serve, smear the parfait onto one side of your serving plates, arrange the bread alongside and squeeze on a generous blob of date jam. Finish with a dusting of freshly ground black pepper