Borlotti bean, hazelnut and porcini pâté

A beautifully rich, tasty vegan pate

200 g dried Borlotti beans, soaked overnight
100 g of hazelnuts, shelled
20 g dried porcini mushrooms
4 cloves garlic, finely chopped
two onions, finely chopped
pinch chilli powder
1 tsp sea salt
Few twists of freshly ground pepper
1 tbsp fresh sage leaves, finely chopped
1 tablespoon fresh lemon thyme leaves, chopped
1 tbsp fresh parsley leaves, finely chopped
zest and juice of one lemon
100 ml vegetable stock
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →