Warm bon-bons of foie gras à la Basque

To prepare the foie gras, dice into small cubes and remove any veins. Season with salt and pepper and place in the freezer for 30 minutes. Then, use a warm knife to cut the foie gras

Preheat the oven to 240°C/gas mark 8

To clarify the butter, melt in a saucepan then allow the liquid to stand for a few minutes so that the solids sink to the bottom. Pour off the buttery oil into a cup or jug and discard the solids

Cut the filo pastry into 10cm squares and brush with the clarified butter

Dice the piquillo peppers, then wash and pat dry

Place pieces of piquillo pepper on a square of filo pastry and add a cube of seasoned foie gras to each. Roll the square up and twist at each end. Repeat for all the pastry squares and bake for a maximum of 5 minutes. Serve immediately