Beetroot, Walnut and Sunflower Pâté with Apple Chutney

Servings: Serves: 2

Nutritional Information:

Per serving (541g)

Calories 781, Fat 47g, Saturates 5.6g, Carbohydrate 81g, Sugars 61g, Fibre 10g, Protein 13g, Salt 0.58g


Ingredients

Method

1

To make the chutney, put the onions, apples, sultanas, mixed spice, sugar and vinegar in a pan and simmer for 1 hour until the ingredients have cooked down; then leave to cool.

2

For the pâté, heat the oil and butter in a frying pan over a medium heat. Add the garlic, onion, beetroot and thyme and sauté for 3-4 minutes until the onions start to soften. Then add the red wine and leave to cook until all the wine is absorbed.

3

Add the contents of the pan to a food processor, along with the sunflower seeds and walnuts, and blend until smooth. Season with salt and pepper to taste, and place in a ramekin in the fridge until ready to serve.

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