Scanning the larder for bits to use up, I came across Merchant Gourmet Whole Chestnuts ‘cooked, peeled and ready to use.’
I happened to have some closed cup mushrooms to hand so whizzed up this very tasty veggie pate.
How to:
Saute 3 plump cloves of garlic in olive oil, add 6-8 sliced medium sized closed cup mushrooms, the tiniest pinch of sea-salt and a grind of pepper. I also threw in a twiglet of thyme (the plant is just starting to produce some fresh Spring sprigs).
Whizz this up in the mini-chopper with the whole 200g pack of chestnuts (less the few you may pop into your mouth whilst the mushrooms are cooking – my Mindful Eating cleanse is approaching!)
Snip in a few leaves of Italian parsley and a tablespoon of olive oil. So good served on toast or made into a wrap for tiny vegetarian lunch boxes.
