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        <title>Full timeline of the promised foie gras imports ban</title>
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        <description>The fight to ban foie gras imports into the UK has been a long and frustrating road - marked by bold promises, missed deadlines, and years of inaction. In this video, our Policy &amp; Advocacy Specialist Anastasios Chalas takes us through the full timeline of the UK Government's commitments on this issue, from the early pledges made in the wake of Brexit to the repeated delays that have left animals waiting for protection that was promised long ago. Foie gras is produced through force feeding - a practice so cruel it is illegal to carry out in the UK. Yet we continue to import and sell the product, a glaring contradiction that campaigners have been pushing to resolve for years. 🍽️ Want to make faux gras at home? Here's the recipe: Ingredients: 1 shallot, peeled and diced 4 tbsp olive oil 4 cloves garlic, peeled and thinly sliced 2 tsp chopped rosemary 2 tsp chopped thyme 2 tsp chopped sage 24 button mushrooms, roughly sliced 2 tbsp cognac 2 tbsp soy sauce 400g cooked lentils 150g toasted walnuts 2 tbsp beetroot purée Black pepper, to taste Method: In a heavy pan, sauté the shallot in two tablespoonfuls of the olive oil until translucent. Add the garlic, chopped herbs, and mushrooms. Add the cognac and turn up the heat., Add the soy sauce, reduce the heat, and cook over a low heat for six minutes. Remove from the heat and leave to cool., In a food processor, blitz the mushroom mixture with the remaining olive oil, lentils, walnuts, beetroot purée, and black pepper until almost smooth. 4. Add an optional extra splash of cognac., Spoon into a small glass jar and refrigerate for a few hours before serving. 6. Serve alongside toasted slices of sourdough or your favourite bread., 📢 The ban still hasn't happened - but it's not too late to act. Sign the petition and tell the Government it's time to stop the delay and end foie gras imports for good: https://ae.onl/ad3VEP</description>
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