Fish Fillet with Winter Berries

Start by preparing the sauce; place all the ingredients for it in a small saucepan.

Bring the Port to a simmer then reduce the heat to low and cover the saucepan with a lid. Cook gently until the sauce has reduced by half and the cranberries are soft.

Discard the orange zest and adjust the seasoning to taste, then set to one side.

Heat the olive oil in a large, non-stick frying pan set over a medium heat until hot. Season the salmon fillets then pan-fry for 3-4 minutes on one side.

Flip them over and cook the other side for 2-3 minutes until the flesh is firm yet a little springy to the touch.

Re-heat the sauce as the salmon is nearly cooked.

Heat a heavy-based frying pan over a high heat until very hot. Spoon the warm sauce onto plates and top with the cooked salmon fillets.

Pan-fry the foie gras strips for 15-20 seconds on both sides until lightly coloured all over.