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Another easy one to make, this pâté consists of crunchy vegetables and nuts, flavoured with curry and garlic.

SERVES 6

25g (1oz) butter

1 onion, finely chopped

1 carrot (about 50g (2oz)), finely chopped

1 stick of celery, chopped

green pepper (about 50g (2oz)), de-seeded and chopped

red pepper (about 50g (2oz)), de-seeded and chopped

1 garlic clove, crushed

1 tbsp mild curry powder

125g (4oz) hazel nuts, roasted and chopped

225g (8oz) ricotta cheese

salt and freshly ground black pepper

FOR THE SAUCE

5cm (2in) cucumber

200ml (7fl oz) natural yoghurt

3 tbsp finely chopped fresh mint

Line a 450g (1lb) loaf tin with a strip of non-stick baking parchment to cover the base and come up the two narrow sides.

Melt the butter in a large saucepan and fry all the vegetables for 2–3 minutes; they should soften a little, but still be very crunchy.

Add the garlic and curry powder and cook for 1 further minute. Remove from the heat and stir in the rest of the ingredients. Season with salt and pepper.

Spoon the mixture into the prepared loaf tin – it won’t fill it – and smooth the top. Cover with foil and chill in the fridge for several hours.

Meanwhile make the sauce. Peel and finely chop the cucumber and mix with the yoghurt and mint. Season with salt and pepper.

To serve, slip a knife round the edges of the pâté to loosen it, then turn it out of the tin and cut into slices. Place one slice on each plate with some of the sauce on the side.