The parfait flavour has improved tremendously - the garlic has mellowed to a lovely sweetness, and any bitterness of the livers has now disappeared. I didn't know if it would still be ok after all this time, and was leaving it as a test - and this is a proper delight :)
The bread has good flavour, probably helped by now having (christmas present) a set of very accurate scales to make weighing the salt more accurate. And better structure - I kept back some of the water asked for in the recipe, was firm with rolling the dough into a ball, and proved it in a steeper sided bowl.
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