Spice-seared foie gras, wild mushroom naan and fennel-mango chutney salad


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Wild mushroom naan


  • 1000g of self-raising flour, plus extra for dusting
  • 1 tsp salt
  • 530ml of water
  • 2 tsp vegetable oil
  • 2 tsp truffle oil
  • 1 tbsp of unsalted butter, melted

Fennel-mango chutney salad

Spice-seared foie gras

First, prepare the wild mushroom and truffle oil naan. Heat the vegetable oil in a pan and add the cumin seeds. As they begin to crackle, add the chopped mushrooms and sauté over a medium heat
They will release quite a lot of water; keep stirring until the mixture dries out. Season with salt, then remove from the heat and set aside
Sift the flour into a large bowl, stir in the salt and make a well in the centre. Add the mushroom mixture, water and vegetable oil to the well and knead together to make a rough dough
  • 1000g of self-raising flour
  • 1 tsp salt
  • 530ml of water
  • 2 tsp vegetable oil
Cover with cling film and leave to rest for 20 minutes. Gently knead again for 2 minutes, then divide the dough into 10 portions and shape them into smooth balls
Place them on a lightly floured tray, cover with cling film or a damp cloth and leave to rest for 20 minutes
  • 1000g of self-raising flour
For the fennel-mango chutney salad, put all the ingredients in a bowl and mix well, then refridgerate while you bake the naans and sear the fois gras
To prepare the spice-seared foie gras, roast all the spices in a dry frying pan, then leave to cool. Place them in a spice mill or coffee grinder and grind to a fine powder. Leave to one side until ready to cook the fois gras
Roll out each naan ball into a circle about 3mm thick. Place on a hot baking sheet and bake in an oven preheated to 200°C/Gas Mark 6 for 4–5 minutes, until golden brown. Baste with the truffle oil and melted butter
  • 2 tsp truffle oil
  • 1 tbsp of unsalted butter
Season the foie gras with salt, dust with the spice powder and sear in a very hot pan for 30 seconds on each side
To serve, place a warm wild mushroom naan in the centre of 4 long plates and place the seared foie gras on top. Arrange the fennel and mango chutney salad to one side and spoon a little mango chutney on the other side
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