Foie

I can't wait to share Tom's foie gras with you!

Let's have foie gras to start.

Everything's even better than it sounds: endive, watercress, and aged Stilton salad, frog legs amandine with celeriac puree, buffalo foie burger with truffle fries on a brioche bun, campfire trout.

Season the foie and sear until dark golden brown. Drain off and reserve the foie, adding the fat back into the pan and bring heat back up.