First, prepare the wild mushroom and truffle oil naan. Heat the vegetable oil in a pan and add the cumin seeds. As they begin to crackle, add the chopped mushrooms and sauté over a medium heat

They will release quite a lot of water; keep stirring until the mixture dries out. Season with salt, then remove from the heat and set aside

Sift the flour into a large bowl, stir in the salt and make a well in the centre. Add the mushroom mixture, water and vegetable oil to the well and knead together to make a rough dough

Cover with cling film and leave to rest for 20 minutes. Gently knead again for 2 minutes, then divide the dough into 10 portions and shape them into smooth balls

Place them on a lightly floured tray, cover with cling film or a damp cloth and leave to rest for 20 minutes

For the fennel-mango chutney salad, put all the ingredients in a bowl and mix well, then refridgerate while you bake the naans and sear the fois gras

To prepare the spice-seared foie gras, roast all the spices in a dry frying pan, then leave to cool. Place them in a spice mill or coffee grinder and grind to a fine powder. Leave to one side until ready to cook the fois gras

Roll out each naan ball into a circle about 3mm thick. Place on a hot baking sheet and bake in an oven preheated to 200°C/Gas Mark 6 for 4–5 minutes, until golden brown. Baste with the truffle oil and melted butter

Season the foie gras with salt, dust with the spice powder and sear in a very hot pan for 30 seconds on each side

To serve, place a warm wild mushroom naan in the centre of 4 long plates and place the seared foie gras on top. Arrange the fennel and mango chutney salad to one side and spoon a little mango chutney on the other side