LITMIR.BIZ

Faux Gras.

      This amazing recipe was the brainchild of Alexis Gauthier, and was shared with the world through a collaboration we did with him. Spread it on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks – it tastes like proper, posh pâté! If you’re eating it straightaway, serve in ramekins, or else store in sterilised jars in the fridge for up to a week.

       MAKES 4 SMALL JARS OR RAMEKINS.

       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.

      4 small sterilised glass jars or ramekins. Frying pan. Food processor. Small saucepan.

      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.

      Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should easily come away). Reserve a few leaves and sprigs for garnish and finely chop the rest.

      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 well softened. Add the finely chopped 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.

      Serve with the toasted sourdough bread or crackers and cornichons, if using.