Chestnut, Black Olive and Thyme Pate

Figs & Fennel

This chestnut, black olive and thyme pâté is super quick and easy to make. I make the whole thing in a pestle and mortar but a bowl and a fork would work just as well. The dense almost fudgy texture of the chestnuts means you don’t need to add any fat and the heat of the raw garlic and cayenne pepper combined with the kick of the brandy help make for a lively feast.

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Ingredients

1 red onion
Olive oil for frying
200g cooked chestnuts
35ml brandy
30g rye bread
10-15 black olives, roughly chopped
2 small cloves garlic
7 sprigs of thyme, leaves picked
¼ tsp cayenne pepper
Salt and pepper to season

Preparation

Serves 4 as a starter.

Method

Thinly slice the red onion and fry in a little olive oil on medium heat until soft and beginning to colour. Set aside to cool.

Drain and mash the chestnuts and stir in the brandy.

To make the bread crumbs you can grate the bread or wizz it in the food processor. Alternatively, if the bread is not too moist then just rub between your fingers to until it breaks down into a fine crumb.