|
Polebrook Pea Pâté
|
40g (1½ oz) vegetable margarine 50g (2oz) closed cup mushrooms, chopped 1 clove garlic, crushed 15ml (1 tablesp) chopped parsley 5ml (1teasp) lemon juice salt and pepper |
|
Cook dried peas according to packet instructions. Drain. Melt the margarine in a saucepan, add the mushrooms and garlic and cook gently for about 3 minutes. Remove from the heat and allow to cool. Transfer to a food processor or blender with the remaining ingredients. Blend until smooth. Spoon into a small dish and chill.
To serve: lettuce, tomato slices, parsley sprigs, toast
| Serves 4 |
British Edible Pulse Association