To make the foie gras, melt the butter in a pan. Bring the foie gras to room temperature, beat the eggs and bring to room temperature

Sweat the shallots, garlic, bay leaf and thyme leaves in the butter until soft

Add the port, brandy, Madeira and sugar and reduce until the pan is almost dry. Cool a little

Mix the foie gras, eggs and shallot mix with the salt and pepper. Process in a blender until smooth

Slowly pour in the butter with the motor running, making sure you don’t over process

Pass through a chinois and pour into a 2 litre terrine mould double-lined with cling film - the mix should go 2.5cm up the sides of the mould

Bake in a bain marie in the oven at 115°C for 20 minutes

Cool on a clean tray at room temperature for 30 minutes then chill in the fridge for 40 minutes or until cold and firm

To make the grape chutney, sweat the onions and ginger in the oil until soft. Add the spices and the rest of the ingredients (except the apple and grapes) and reduce everything to a syrup

Add the apples and cook for 15 minutes, then add the grapes and cook the chutney on a very gentle simmer for about 1 ½ hours, stirring occasionally, until it is thick and dark in colour. Cool and store in sterilised jars

To make the brioche, put the flour, yeast, sugar, salt, and eggs in the bowl of a mixer fitted with a dough hook. Mix until the dough is smooth

Add the butter a little at a time with the mixer running, then mix for about 15 minutes on a medium speed. The dough will leave the sides of the bowl when ready and will become very shiny

Tip the dough out of the bowl, and knead it briefly. Tip into a loaf tin and leave to prove until tripled in size, which should take about 1 hour

Preheat the oven to 180°C/gas mark 4. Bake the loaf for 30 minutes, or until the bread is cooked through. Place on a wire rack and cool

To plate, toast 3 thick slices of brioche and cut it into 4 fingers. Place some parfait on the brioche toast, add the chutney and sprinkle with the cornichons, capers and sea salt