Serves 5

Ingredients

Liver

1kg liver, cleaned

80ml mac vin

20ml cognac

7g salt

7g pink rock salt

Almond Cream
300ml almond oil

50g egg white

45g yogurt

1 lime, juiced

Salt

Almond Milk

500ml almond oil

100ml milk

Salt

Almonds

5 almonds

Olive oil

Salt

Lemon zest

Pepper Oil

5 red peppers

1l grapeseed oil

Cabbage Juice

1 large red cabbage

Xantana

Salt

Celeriac Broth

3 celery roots

White vinegar

Lemon juice

Xantana

Salt

Black Olive

3kg black olives,pitted

200ml celeriacbroth

Black natural foodcolouring

13g agar

Cayenne pepper,ground

Lemon juice

Salt

North Sea Crab

5 large crab claws

Salt

Lime zest

Lime juice

Red pepper oil

Olive oil

To Finish

Purslane

Sorrel

Foie gras

Method

Liver

Marinate the liver in the mac vin, cognac and salt for 24 hours thenvacuum pac and cook in a water bath heated to 52C for 15 minutes.Once cooked, remove the excess fat from the liver before blending into asmooth paste. Allow the paste to cool then place in a curl-shaped mouldand place in the fridge to set.

Almond Cream
Mix the egg white, yogurt and lime juice together in a bowl and slowlyadd the oil as you stir. Mix together with a hand blender until soft peaksbegin to form. Add the salt to taste.

Almond Milk
Add the almond oil to the milk and mix together using a hand blender.Add salt to taste.

Almonds
Remove the skin from the almonds and discard. Chop the skinnedalmonds into small pieces and toast lightly in a pan over a low heat.Marinate them with the olive oil, salt and lemon zest.

Pepper Oil
Blend the peppers with the oil and allow to steep for approx. 2 hours.

Cabbage Juice
Ferment the cabbage with the xantana and salt. Extract the juice and setaside until required.

Celeriac Broth
Clean the celeriac and pass it through a juicer to extract the juice. Bringthe celeriac juice to the boil and scoop up the foam as it rises to thesurface. Season with lemon juice, white vinegar and salt and mix in thexantana.

Black Olive
Juice the olives with a slow juicer. Place the juice in a pan and cook for3 minutes over a low heat. Pour the juice into a tray and place in therefrigerator to cool. Once cooled, mix again with a hand blender untilsmooth. Add the lemon juice, cayenne pepper and salt.

North Sea Crab
Steam the crab at 100C for eight minutes. Allow it to cool, then clean thecrab claws and remove the crab meat. Season the crab meat with salt,lime zest, lime juice, pepper oil and olive oil.

To Finish
Place the curl-shaped liver onto a plate. Arrange the rest of thecomponents around the fliver according to the image and garnish withpurslane and sorrel herbs.