The paté report

I promised I'd report back after “A rant and a mushroom paté”.

It was class this week and I made the paté so my friend got to taste it – fingers crossed. I'm delighted to report, “it's as good as the one they've stopped making … hits the mark for sure!”.

Before we finish with paté I decided I'd include another favourite – it's another veggie recipe but even the meat eaters enjoy this despite the initial raised eyebrows. It's a great combination of flavour and texture and the fastest paté you'll ever make.

Cream cheese and cashew nut paté

1 carrot, finely grated

225g/8oz cream cheese

110g/4oz roasted cashew nuts, crushed to a rubble

not a dust!

1 tbsp of chopped chives

salt and black pepper

black olives – pitted and sliced – optional

Mix all the ingredients together, box and fridge, leave for 2 hours to firm.

Spread on whatever takes your fancy – rice cakes, gluten free cheese oatcakes, toast or even as a sandwich filling – finally my personal favourite, a toasted bagel.

I served tasters of both the patés with soda bread and they took goodie bags home too!

My work here is done.