A new Christmas creation this year! This one stemmed from an idea to create a veggie pate to sit alongside the cheeseboard this Christmas.

Having tasted it, I doubt this will last until the big day. It is sweet, earthy and delicious. Super quick and easy to make too.

Ingredients

180g vacuum pack of cooked chestnuts (Get these in the supermarket in the run up to Christmas. Fresh would work too, if you can be bothered to cook and peel them)

200g chestnut mushrooms

1 onion

5 cloves garlic

1 teaspoon thyme (Fresh would be nice but it was cold and raining outside so I used dried)

Handful fresh parsley, chopped

1/2 teaspoon ground black pepper

1/2 teaspoon salt

Olive oil

Method

1) Finely chop onion, mushrooms and garlic.

2) Saute onion, mushrooms, garlic and thyme in 1 tbsp olive oil on a medium heat until softened and beginning to turn golden (but not burnt). Remove from heat and leave to cool.

3) Add all ingredients including the cooked mixture to a blender. Blend until a pate-like texture is reached. You may need to push the mixture down in the blender and/or add a little extra olive oil and/or water.

4) Spoon into serving bowl and chill for an hour or two.

5) Serve with crusty bread.