Do you think it will take off?
In the spirit of clearing out the freezer (something that I am abjectly failing to do), I dug out a hunk of frozen foie gras this morning.
When I got home, it was squidgy and defrosted.
I combined it with some mince that had arrived from ELSCo this afternoon and a teeny bit of herbs and seasoning, smooshed it all together into a sticky mess and cooked in my stripy grill pan.
I also made some potato wedges in the oven (with dripping, obvs) and stirfried up some PSB and garlic (for a bit of green). Oh, and I made some Special Secret Sauce. Served with some tasty bread rolls.