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.
Serves 4 as a starter.
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