Preheat an oven to 170°C/gas mark 3.
Let’s make the bread rolls: dissolve the yeast in the water, then add the flour little by little. Once the flour and water is evenly combined add the olive oil, salt and liquorice.
240g of water 15g of fresh yeast 450g of plain flour 18g of salt 75ml of extra virgin olive oil 15g of liquorice powder
Mix well and transfer the dough to a large bowl, cover with a kitchen towel and set aside to rise for 1-1½ hours in a warm place. Divide the dough into evenly sized balls, place on a baking tray and leave to rise once more. Preheat the oven to 170°C/gas mark 5.
Brush the the rolls with olive oil and bake for 18 minutes.
Meanwhile, prepare the mango ketchup. In a medium saucepan heat the olive oil and sweat the onions and garlic. Add all the other ingredients and simmer for 15-20 minutes. With a blender or hand mixer blitz the mixture until smooth, then pass through a fine sieve.
1 tsp extra virgin olive oil 1/4 onion, finely chopped 1 tsp fresh ginger, grated 1 mango, peeled and roughly chopped 90ml of orange juice 45ml of dry white wine 12ml of cider vinegar 12ml of lime juice 20g of cane sugar 1/2 garlic clove 1 tsp allspice 1 pinch of cayenne pepper 1 pinch of cinnamon 1 tsp ground cumin
Let’s make the Passito mayo: combine the egg yolk, a pinch of salt and a few drops of water in a small bowl. Slowly drizzle in the oil, whisking all the time, until emulsified. Mix in the Passito and season with more salt if necessary.
1 tbsp of Passito di Pantelleria wine 1 egg yolk 150g of rapeseed oil 1 pinch of salt
Preheat a deep fryer to 180°C.
For the vegetable chips, dredge the sliced vegetables in flour. Fry in the deep fryer until golden and crispy, then drain on kitchen paper.
1 carrot 1 courgette use plain flour, for dredging
Clean the foie gras and cut into escalopes. Heat a nonstick frying pan over a high heat and sear the foie gras on both sides until browned. Sprinkle with a pinch of sea salt and serve immediately.
1 lobe of foie gras 1 pinch of flaky sea salt
To plate, put a foie gras escalope inside a liquorice roll and garnish with the mango ketchup, Passito mayonnaise and vegetable chips.
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