Ingredients
- Salt and pepper, to season
- 4 firm ripe figs, quartered
- 1 tbs honey
- 250g chicken livers, trimmed, sinew removed
- 25g butter
- FIG JAM
- 4 large firm ripe figs, finely chopped
- 60ml (¼ cup) dry sherry
- 1 lemon, juiced
- 1 tbs caster sugar
- PÂTÉ
- 125g butter
- 1 red onion, finely chopped
- 100g button mushrooms, finely chopped
- 2 garlic cloves, crushed
- 1 tbs fresh thyme leaves
- 250g chicken livers, trimmed, sinew removed
- 4 tbs dry sherry
- 200ml thickened cream
- LAVOSH
- 200g (11/3 cups) plain flour
- 1¼ tsp salt
- 50g unsalted butter, melted
- 1 egg, beaten
- 50ml milk
- 2 tbs rosemary leaves
- SALAD
- 1 tbs olive oil
- 2 tbs balsamic vinegar
- 100g rocket leaves
- 4 radicchio leaves, thinly sliced
- 4 tbs crushed walnuts, toasted