Pan-fried duck foie gras with honey-braised endives and mead jus

Mead is seldom used in cooking – perhaps I am a pioneer. I first tasted it at a medieval theme party and have always wanted to use it in a recipe. The dry type of mead is more like retsina. I wasn’t as impressed with this, but I loved the sweet type, which has a wonderful honey and nectar flavour. You can buy it from honey producers, co-ops and some farm stalls. It is sometimes labelled ‘honey wine’, but it must be the sweet or semisweet type.

The beauty of this dish is that the end