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The earthy flavour of both lentils and mushrooms combines to make this satisfying pâté. It can be served piled up on salad leaves or packed into a pâté dish, with some crackers or melba toast.

SERVES 2 AS A MAIN MEAL, 4 AS A STARTER

125g (4oz) dried green lentils or 400g can

50g (2oz) button mushrooms

3 tbsp extra-virgin olive oil

1 garlic clove, crushed

1 tbsp chopped fresh parsley

salt and freshly ground black pepper

2–4 tsp lemon juice

If you’re using dried lentils, cook them in plenty of water until they’re very tender, about 45–50 minutes, then drain. If using canned lentils, simply drain and rinse.

Wipe the mushrooms and chop them up fairly finely.

Heat the oil in a small saucepan and fry the mushrooms and garlic for 2–3 minutes, then remove them from the heat and mix in the lentils and parsley.

Season with salt, pepper and lemon juice. Chill before serving.