Serves 8 as an accompaniment or 4 as a light dish

In the restaurant, we freeze the foie gras first, then deep-fry it quickly to caramelise the outside. It’s then finished off in the oven set to its highest temperature. I've given a more home-friendly method below that will also give you excellent results.

400g-500g fresh lobe of foie gras
Handful of thyme sprigs
Sea salt and freshly ground black pepper

1 Allow the foie gras to soften for 15 minutes at room temperature so you can prise the lobe gently apart. There are two unequal halves connected by a thick blood vessel that needs to be removed. Part the lobe to expose the tube-like vessel, then using a long, thin, pointed knife pull it away from the liver, taking care not to break the lobe in two. Don’t worry about any small veins, they will disintegrate on cooking. Cut the foie gras into 4 equal slices and chill.

2 Heat a dry non-stick frying pan until a good heat is rising. Throw in the thyme, then quickly fry each slice of foie gras until golden brown but soft in the centre, seasoning as you cook and basting with the pan juices. It should only take 1-2 minutes per side. The outside should be deliciously caramelised, the inside still pink and creamy. Serve with the pan juices poured over.

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