Scientists from the Max Planck Institute in Germany have developed a way to replicate the taste and texture of foie gras without force-feeding ducks or geese, using a key enzyme to restructure fat.

Lab-grown foie gras and chicken are being tested by scientists to ensure they are safe for humans to eat, and could hit British restaurants and dinner tables in the next five years.

In short order, the status of foie gras has slipped from prized delicacy to unhealthy fat food to politically incorrect contraband. Now, to deal with the loss, a few enterprising chefs are plating a ...