To make the stock syrup, bring the sugar and water to the boil. Reduce to roughly 1/3 of the volume, then pass through a sieve and chill until needed
300g of caster sugar
260ml of water
2
To make the soda bread, heat the oven to 180°C/gas mark 4. Mix all the ingredients except the butter together and knead to form a dough
200g of wholemeal flour
200g of self-raising flour
2 tsp sodium bicarbonate
100g of barley flakes
150g of wheatgerm
150g of bran
10 tbsp of honey
3 tbsp of black treacle
500ml of buttermilk
3
Cover the dough and rest for 5-10 minutes. Shape into 2 loaves and place on 2 baking sheets
4
Bake in the oven for 25-30 minutes until golden, then remove and leave to cool on a wire rack. Thinly slice the bread, then cut out small, bite-sized rounds with a cookie cutter
5
Brush the rounds with butter and bake in the oven until slightly crisp - this should only take a few minutes
50g of butter, melted
6
Bring the stock syrup to the boil and add the ginger. Cook until soft, then drain off the syrup. Fry the ginger in a small pan of hot oil, then remove, cool and dry
100g of fresh ginger
sunflower oil
7
Peel the grapes by sliding a small espresso spoon under the skin and working evenly around the grape. Cut in half neatly, then chill until needed
16 red grapes
8
To make the foie gras, mix all the ingredients together and transfer to a vac pac bag, making sure the mix is quite flat
400g of foie gras
6g of pink salt
6g of caster sugar
8ml of port
8ml of Madeira
8ml of brandy
9
Cook in the water bath at 63°C for 3-4 minutes. Remove from the bag, place in a bowl set over ice and whisk until the foie gras is nice and glossy
10
Spoon the foie gras mixture into a piping bag fitted with a round nozzle
11
To plate, pipe some foie gras onto each soda bread crisp. Garnish with the halved grapes and sprinkle over some ginger. Serve immediately