GLADSTONE POTTERY STOKE ON TRENT

MUSHROOM PATE

Fine chop most of a box of chestnut mushrooms and a small bag of sage (8 leaves of more)

Fry off in olive oil with fresh ground corriander seeds, black pepper, salt, a handfull of walnuts and ¾ diced cloves of garlic. Add a drained and washed tin of borlotti or similar beans. Fry for a few mins and until all the liquid is gone. 

Mash up everything with a potato masher or a rolling pin/ bottle end. Or blitz for a really smooth pate (but dont because course is more fun) Thin down with olive oil if required. Add a drop of truffle oil if you’re feeling flush.

Chill to serve.

Marty Feldman

Sonia Delaunay

http://youtu.be/uJAMZyuCYWg

Gaudi's 

St Ives, Easter 2012.

Cromford to Matlock Bath