Rose veal liver parfait
To make the parfait, place the port, calvados, cinnamon and thyme in a pan and let it gently reduce to one-third of the original size on a low heat.
Meanwhile peel and dice the rhubarb. Place the oil and the shallot in a pan and cook on medium for 3-4 minutes, add the rhubarb and cook for 2 minutes. Wet with the vinegar and add the sugar. Cook gently for 10 minutes, season with salt and blitz to puree.
Slice the veal livers and pan roast them for 2 minutes. Add the strained port reduction and pass in a blender; blend for 3 minutes, add the chilled and diced butter and blend for 1 minute.
Lay a terrine mould with clinging film, pour in the liver mix and bake at 120C until the temperature at the centre reaches 60C. Cool in an ice bath and refrigerate for 12 hours.
Slice the parfait and serve with the rhubarb puree and the orange segments.