Ingredients 2 tbsp olive oil 3 Roscoff onions , peeled 2 tbsp butter , unsalted 2 Limousin apples , peeled, chopped 2 tbsp brown sugar 2 tbsp red wine vinegar 2 tbsp Armagnac 2 sprigs thyme 2 sprigs tarragon 2 anchovy fillets , chopped 200 g puff pastry sheet 2 tbsp extra virgin olive oil 1 Roscoff onion , finely diced 2 garlic cloves , finely sliced 2 anchovy fillets 2 sprigs thyme 2 sprigs tarragon 100 ml red wine 500 ml chicken stock 250 g puy lentils 100 ml pomegranate molasses 1 tbsp butter 1 shallot , finely chopped 1 garlic clove , chopped 350 g chicken livers , cleaned 2 tsp berbere spice mix 2 sprigs thyme leaves , finely chopped 100 ml Armagnac 75 ml double cream 1 tsp salt 1 tsp sugar 100 g butter , unsalted, diced 1 limousin apple , peeled 1 sprig tarragon , chopped 1 tbsp olive oil 1 tsp pomegranate molasses ½ lemon , juice only 1 St Maure goats cheese , crumbled | Method For the tarte tatin
For the lentils
For the pâté
For the slaw
To serve
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