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Pan-Fried Foie Gras with French Toast and Fresh Mango Chutney

By Richard Phillips, Sky Taste. Serves 1

1 x slice of foie gras 120 – 150g
1 x slice of brioche (1.5" thick)
Half pint milk
Half a vanilla pod
Tbsp sugar
2 whole eggs
2 egg yolks
2 tbsp maple syrup
Knob of butter

1. Bring the milk, vanilla pod and sugar to the boil, allow to cool, add the whole eggs and egg yolks. Place the brioche into the egg mix and allow to soak. Remove place into a preheated pan with the butter, cook until golden brown on both sides, add the maple syrup and cook for around 30 seconds.

2. In a preheated pan (no oil) add the foie gras, cook for 1 min, turn and cook on the other side for a further minute.

3. Place the French toast into the centre of the plate, foie gras on top, then spoon over the mango chutney, garnish with a good sprig of chervil and serve.

For the chutney:
1 x mango peeled and diced (little fingernail size pieces)
50ml white wine vinegar
150ml water
1 x cinnamon stick
1 x star anise
Tbsp sugar
5 peppercorns

1. Bring all the above ingredients apart from the mango to the boil, once boiled pour over the mango, cover with plastic wrap and allow to infuse for 2-3 hours.