Don't flap - it's cruelty free!

Le Dauphiné Libéré remarks today with an air of shock that six years have already passed since posh UK supermarket Waitrose stocked foie gras. Realising that the 'gavage' process involved in making it conflicted with the sensitivities of its animal-friendly shoppers, Waitrose decided to take a stand.

But then, after a while, they must have overheard festive consumers sitting around the dining room table on the big day, bemoaning the absence of the creamy paté, "...that used to taste so awfully nice with a glass of Sherry".

With that in mind, you have to take your Christmas hat off to the marketing bods who thought of "Faux Gras" - perhaps not better than the real thing, but (allegedly) a close second. The most cunning bit of all - fluffy bird lovers needn't fret - the product is produced from the naturally fattened livers of free-range British geese and ducks. And culinary Francophiles will be reassured to hear that it's contents all fit within the traditional foie gras regulations (i.e - it's 50% liver).

So, with the only proof being in the tasting, is there an Intrepid Rosbif reader out there willing to take the plunge? If so, please post the verdict!