Henry Firth and Ian Theasby’s Bish Bash Bosh!: Faux gras

Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks. If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week.

Henry Firth and Ian Theasby's Bish Bash Bosh!: Faux gras

Henry Firth and Ian Theasby’s Bish Bash Bosh!: Faux gras Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks. If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week. Print This
Serves: 4 small jars or ramekins
Nutrition facts: calories fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 7 sage leaves
  • 2 tbsp olive oil
  • 1 eschalion (banana) shallot
  • A pinch of salt
  • 2 garlic cloves
  • 18 button mushrooms
  • 2 tbsp cognac
  • 150g walnuts
  • 400g cooked lentils (home-made or from a packet)
  • 2½ tbsp soy sauce
  • ½ or 1 very small cooked beetroot (about 30g)
  • 100g dairy-free butter
  • A few peppercorns, to garnish
  • Good-quality toasted sourdough bread or baguette (or a pack of crackers), to serve
  • Cornichons, to serve, optional

Instructions

To sterilise the jars and lids, wash them in hot, soapy water then fill them to the top with boiling water. Drain on a tea towel until completely dry.

Reserve a few leaves and sprigs of the herbs for garnish, then remove the leaves from the rest and finely chop.

Pour the oil into the frying pan over a medium heat. Peel and roughly chop the shallot and add it to the pan. Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent. Peel and roughly chop the garlic and add to the pan. Cook for a further 3 minutes.

Chop the mushrooms and add them to the pan. Cook, stirring continuously, for 5 minutes, until everything is softened. Add the herbs and the cognac

Transfer the contents of the pan to the food processor. Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot. Blitz until almost smooth.

Transfer the mixture to the prepared jars or ramekins and smooth the tops with the back of a spoon.

Place the small saucepan over a low heat. Add the dairy-free butter and melt without heating it too much as it can split. Pour it over the paté to completely cover. Place a few herb leaves, sprigs and peppercorns on top and leave to cool. Seal the jars (or cover the ramekins with cling film) and refrigerate to chill before serving.

Serve with the toasted sourdough and cornichons,

BISH BASH BOSH!, HQ Harper Collins, £20.

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