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Crostini topped with duck liver mousse, celeriac and truffles

Crostini alla toscana (crostini with chicken liver spread)

Foie gras creme brulee with brioche

Crostini (Liver crostini and sweet potato crostini)

Crostini al fegato (Crostini with chicken liver spread, Italy)

Crostini topped with chicken liver pate

Spiced duck tea with duck liver crostini

Crostini topped with fried foie gras and quail's eggs

Buffalo chicken wings with celery and a blue cheese dip

Crostini (toasted bread with three toppings), Tuscany, Italy

Chicken liver terrine with asparagus & sage on bread (Veneto)

Duck Liver Mousse with Truffles and Salad trimmings

A trio of crostinis (with herb cottage cheese, duck liver and beef)

Crostini con fegatini (toasted bread with liver spread, Italy)

Veal sweetbreads with celery puree, potatoes and truffle sauce

Goose liver terrine with pickled rhubarb and brioche

Goose liver crostini

Crostini with chestnut and chicken liver pate

Bonbon croustillant of goose liver on Banyuls sauce

A slice of toast topped with chicken liver pate and gherkins

Goose liver pate with thyme

Goulash with carrots and celeriac

A venison chop with a chestnut crust on a bed of mashed celeriac and Port wine cherries

Fried liver with a rasher of bacon, green asparagus and mashed potatoes

Liver crostini and Thai fish balls

Crostini topped with pea and avocado cream and quail's eggs

Brioche with duck liver and truffle parfait

Poultry liver mousse

Goose creme brulee

A venison medallion with a slice of goose liver and grilled bread

A crostini with truffle and celery

Crostini con la crema di olive (Olive paste on toast)

Ham mousse with vegetables and toasted bread

Chicken liver crostinis

Creamy herb mushrooms with crostini

Foie gras and truffle pizza

Celery soup with pear and with chestnut

Beetroot & cream cheese crostini

Duck foie gras with smoked almond-panna cotta

Din sum (steamed pastry parcels, China)

Celeriac escalopes with potatoes and a quark and herb dip

Pork medallions with a vegetable puree and mustard sauce

Spinach timbale with poultry liver

Duck liver pate with caramelised figs and gold leaf

Crostini with chicken and rocket topping

Creme brulee: caramelised duck liver mousse; brioche

Creme brulee: caramelised duck liver mousse (detail)

Creme brulee: caramelised duck liver mousse

Duck liver creme brulee with a spicy crust in glasses

Duck liver parfait with grilled bread for Christmas

Veal liver with green beans and mushrooms

Pate di fegato alla veneziana (liver pate Italy)

Crostini alla crema di pollo (chicken & rocket spread on toast)

Crostini al fegato (toasted bread with liver spread & Parmesan)

Cream cheese crostini with fresh herbs, green beans and rocket

Goose liver canapes with dried fruits

Goose liver canapes with dried fruit

Chicken liver pate with crostini and cucumbers

Asian chicken wings with noodles

Tripe soup with celery

Goose liver pate in a jar and on slices of bread

Liver pate on wholemeal bread

Jars of foie gras

Two jars of goose liver

Goose liver in preserving jars

Goose liver in preserving jars

Duck Mousse on Crackers

Duck liver mousse and duck rillette with toast

Roast duck in dandelion honey with brioche dumplings and spring vegetables

Crispy roast zander with a potato and cabbage medley and a white wine foam

Crostini with celery salad

Crostini di polenta con salsa di fegato (polenta slices with liver cream, Italy)

Bread with goose liver pate & roasted chestnuts (Corsica)

Oven-baked tomato and chilli verrine with basil butter crostini

Celery and potato cream with truffle jus

Celery soup with a blue cheese crostini

Mushroom risotto with goose liver

Beefsteak with truffles, goose liver and croquets

Celery salad on three crostini on white plate

Beef medallions in red wine butter with mashed potatoes and celery

Tournedos Rossini (with truffles, goose liver and toast)

Fried langouste tail with duck foie gras and truffles

Celerisotto (celery risotto without rice, France)

Celerisotto (celery risotto without rice, France)

Leg of lamb with root vegetables

Insalatina di sedano con gamberi rossi (celery salad with prawns, Italy)

Crostini with broad beans and Serrano ham

A chef serving fried foie gras on asparagus

Fried foie gras on spring vegetables

Celery and pear foam soup with fried goose liver

Lamb sirloin with a herb crust

Baked goat's cheese crostini

Crostini with tomatoes, bacon and goat's cheese

Celery, carrots and broccoli in glass beside dip

Celery, broccoli and carrots in glass; carrot dip

Apple and celery cream cheese with curry

Goose liver on an artichoke heart with toast and chutney

Potato crostini with horseradish and smoked mackerel

Crostini topped with pork and red cabbage

Foie gras on rhubarb compote and mulled wine syrup

Bundt cake with goose liver and grapes

Sausage spread on toast

Steak tartare with raw egg yolk and crostini

Wok fried rice noodles with beef and vegetables

Potato and celery soup with truffle mushrooms

A piece of savoury goose liver cake on plate

Appetiser buffet with stuffed tomatoes & crostini

Lamb chops glazed with coffee and served with brussels sprouts and potato salad

Panna cotta with almond brittle

Panna cotta with raspberry sauce

Cream of chestnut soup with pan-fried foie gras

Wholemeal bread with fish mousse

Fegato alla vicentina (liver with onions and white wine from Italy)

Crostini with peperonata and basil

Foamy herb soup with egg crostini

Celeriac filled with celery and nutmeg cream

Crostini with scrambled egg and clams

Chicken liver,spinach and chickpea Crostini

Vanilla pudding with chocolate sauce

Crostini with guacamole

Pretzel dumpling crostini with white sausages and radishes

Duck breast with elderberry & red wine sauce & celeriac puree

Polpo al melone con gamberetti (octopus with melon and prawns, Italy)

Deep-fried polenta strips with an aioli dip

Bone marrow, oxtail confit and crostini

Crostini with chicken liver cream from Tuscany

Open burger with sweet potato chips

Salmon tartare crostini with celery sticks

Smoked salmon and poppyseed bread crostinis

Crostino topped with salmon mousse, ham and figs

Turkey rolls filled with pesto

White asparagus and a schnitzel with Hollandaise sauce and potatoes

Ribbon pasta with mushrooms and goose liver

Vegetable rolls filled with mushrooms and foie gras

Goose foie gras with black truffle slices

Arroz meloso (fried rice, Spain) with goose liver and mushrooms

Omelette with foie gras and truffle

Fried goose liver with mushrooms

Foie gras and chanterelles on slice of toasted brioche

Fried goose liver with truffle

Celery soup with mushroom croutons

Asparagus cappuccino with a quail's egg canape

Duck breast with Greek rice noodles and pumpkin

Corn-fed chicken breast on asparagus risotto

Duck broth with truffle and onion ravioli

Chicken wings with celery and a dip

Duck breast with peppers, mangetout and carrots (Asia)

Bread salad with duck liver

Bread salad with duck liver

Bread salad with duck liver

Squash risotto with duck liver

Pasta sweets filled with foie gras

Mini apple pizzas topped with fried goose liver

Lobster carpaccio with goose liver and pumpkin

Tortelloni with goose liver and almonds

Crostini with peas and parmesan

Crostini with peas and parmesan

Crostini topped with broad beans

Roasted tomato and onion relish on crostini on plate, close up. studio shot

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Chicken with onions, mushrooms and goose foie gras

Foie gras with truffle in a piece and in slices

Rice noodle soup with duck (China)

Garnished Pate on a White Plate

Slices of liver pate

Slices of liver pate

Goose liver with plum chutney and star fruit

Foie gras terrine with rhubarb and ginger chutney

Duck liver with chutney

Duck liver with chutney being made

Foie Gras with Scallop

Goose liver on apples in Riesling and honey with brioche

Goose live with edible flowers and sauce

Goose liver cream with caramel

Foie gras with berry chutney

Foie gras on slice of toast with cherry sauce

Caramelised foie gras

Pizza with ricotta and pecorino cream, broad beans and cold roast meat

Goose liver parfait with dessert wine jelly and a glass of dessert wine

Goose liver variations: terrine, creme brulee, petit four, praline

Goose liver pat・in puff pastry

Crostini ai funghi e alle melanzane (with mushroom & aubergine)

Fresh vegetables (celery, carrots, celeriac) and pears, with cheese and a grater in the foreground

A bunch of vegetables for making soup (celeriac, parsley roots and leek)

Cassoulet, goose liver and black truffles

Crostini topped with broadbeans, garlic and Parmesan

Goose liver terrine on beetroot

Goose liver pate with radishes

Guinea fowl breast with celeriac and truffle sauce

Duck liver

Foie gras in chicken stock

Duck liver with orange sauce and pak choi

Fried goose liver with white wine pears and chicory

Fried duck liver with red cabbage and onions

Red cabbage salad with fried duck liver and figs

Duck liver terrine

Goose liver terrine with parsley

Quail with goose liver in a leaf of white cabbage

Crispy Foie Gras