Cut the foie gras into finger thick slices, and season with salt and pepper. Turn in the flour, the beaten egg and the panko breadcrumbs, and then fry in the oil.

Peel and core the apples, and then finely cube the flesh. Make a pale caramel from the sugar, add 200ml water, the thyme, apple peel and core. Sieve after about 10 minutes, add about a third of the apple and continue to cook. Purée using a hand mixer, add the rest of the apple and then cook for a further 4-5 minutes. Remove from the heat and mix in the cold butter. Serve with mashed potatoes.