Ingredients: Serve with crackers or bread

• 250g chestnut mushrooms
• 1 clove of crushed garlic
• 250g puy lentils
• 1 small onion finely chopped
• 40g cooked beetroot
• 80g walnuts
• ½ tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• Salt/pepper

To top:

• 100g butter
• Peppercorns
• Fresh thyme

Method:

1. Slice your mushrooms and fry in a pan with olive oil, after a few minutes, add the garlic and saute until cooked.
2. Once cool enough, add to your blender along with the rest of the ingredients and blend – you can leave a handful of walnuts aside and add towards the end, if you’d like a slightly more chunky texture.
3. Season to taste.
4. Place the pate into ramekins, and then top with melted butter, a few peppercorns and sprigs of thyme.
5. Leave in the fridge to set.
6. Serve with crackers / bread / toast.