Chestnut and Red Wine Pâté

Ingredients

For the Pâté

• 1 tbsp olive or groundnut oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• A pinch dried thyme
• 150ml red wine
• 150ml vegetable stock
• 100g cooked chestnuts, chopped
• 100g chestnut purée
• 75g wholemeal breadcrumbs
• 1 tbsp brandy
• 2-3 tsp shoyu
• Salt and freshly ground black pepper

To serve

• Fresh herbs
• Crackers
• Fresh green salad

Method

1. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft. Add the red wine and vegetable stock and bring to the boil.
2. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and shoyu. Season with salt and pepper to taste. Cook over a gentle heat until thickened.
3. Spoon the pâté into individual ramekins, smooth the surface and then chill in the refrigerator until required.
4. Serve garnished with fresh herbs, crackers, and crisp green salad leaves.