Ingredients

• 1 tbsp olive or groundnut oil
• 1 small onion
• finely chopped
• 1 clove of garlic
• crushed
• pinch dried thyme
• 150ml/¼pt red wine
• 150ml/¼pt vegetable stock
• 100g/4oz chopped chestnuts (cooked weight)
• 100g/4oz chestnut purée
• 75g/3oz wholemeal breadcrumbs
• 1 tbsp brandy
• 10-15ml/2-3 tsp soy sauce
• salt and freshly ground black pepper
• fresh herbs
• crackers and a fresh green salad

Directions

• Heat the oil in a saucepan
• gently cook the onion and garlic with the dried thyme until soft.
• Add the red wine and vegetable stock and bring to the boil.
• Remove from the heat and stir in the chopped chestnuts
• chestnut purée
• breadcrumbs
• brandy and soy sauce. Season with salt and pepper to taste.
• Cook over a gentle heat until thickened. Spoon the pate into individual ramekins
• smooth the surface and then chill in the refrigerator until required.
• Serve garnished with fresh herbs
• with crackers and crisp green salad leaves.