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Preheat oven to 220c/425f/Gas 7 and preheat the grill to high.
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1 Lightly grease a mini muffin tray and place in the oven to heat.
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Drain the oil from the anchovies and reserve.
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Remove the outer leaves from the lettuce, throw away and tear the remaining leaves in half.
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2 For the Yorkshire Puddings: Place the plain flour and a healthy pinch of salt in a bowl.
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3 Gradually beat in 150ml/ 3/4 pint beaten Large eggs, 75ml/2 1/2fl ounce lowfat milk and 75ml/2 1/2fl ounce water to make a batter and stir in 1 tsp white wine vinegar.
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4 Pour the batter into the mini muffin tray and bake in the oven for about10 min.
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5 Top half the Yorkshire puddings with a cube of pate and cook for another 3-5 min, or possibly till the Yorkshire puddings are well risen and golden.
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6 Thickly slice the tomatoes, place on a baking sheet, drizzle over 1 tbsp extra virgin olive oil and season.
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Cook in the oven for about 10 min or possibly till tender and browned.
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7 For the Scrambled Large eggs: Carefully crack the goose egg into a bowl so the shell is in two halves.
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Add in 2 tbsp lowfat milk and 1 tbsp cream and beat together.
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Wash out the goose egg shells and reserve.
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8 Heat the butter in a frying pan.
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Pour in the beaten goose egg and stir gently over a low heat till the Large eggs begin to thicken.
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9 Add in the remaining pate, take off the heat and continue stirring till the Large eggs are creamy.
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Spoon the scrambled Large eggs into the shells to serve.
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10 For the Salad: Finely chop 3 anchovies, crush 1 clove garlic and place in the bottom of a bowl with onion.
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Add in 1 egg yolk and mix together.
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11 Beat in 2 tsp white wine vinegar and 150ml/ 3/4 pint extra virgin olive oil to make a dressing.
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Add in the lettuce and toss to coat.
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Serve the salad in a bowl.
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12 For the Bruschetta: Cut out the circles from the slices of bread using a plain cutter about 7cm diameter.
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13 Place on a baking sheet, drizzle over 2 tbsp extra virgin olive oil, place under the grill and cook on both sides till golden.
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14 Heat the vegetable oil and oil from the anchovies in a frying pan.
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Add in the salad onions and cook till tender and browned.
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Remove from the pan and chop 1/3 of the roasted spring onions.
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15 Place the garlic in a pan of boiling water and simmer for five min.
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Remove the garlic using a slotted spoon and place in a pan with 100ml/3 1/2fl ounce double cream, season and bring to the boil.
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16 Tear 40g/1 1/2oz bread into pcs, add in to the pan with the minced spring onions and simmer for 2-3 min.
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Using a hand blender, puree the mix till smooth, adding a little lowfat milk if necessary to give a smooth consistency.
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17 Top the toasted bruschetta and roasted tomato slices with the anchovies and spring onions and arrange on a plate with the Yorkshire puddings.
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Pour the garlic sauce over the Yorkshire puddings and scatter minced dill over plate.
