Carrot and Cashew Pâté
Richard Buckley, Head Chef at Acorn Vegetarian Kitchen in Bath says: ‘This recipe is a nod to the country’s greatest veggie chef, Mark Evans* of Tierra Kitchen in Lyme Regis. It’s become a classic in our restaurant but we learnt the basics of it from him. As a starter, this pâté is delicious when served with slices of crisped bread or rustic crackers and a scattering of micro greens.’
(*Those of you who live in Bristol may remember Mark from his lovely food at Café Maitreya, now Maitreya Social).
Measurements note: many modern digital scales offer tiny measurements like 3g. Otherwise, start small when using spices or salt and adjust to taste! Chefs like Richard use these precise measurements to ensure consistency of taste in the restaurant.
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