Broccoli and Red Pepper Pâté

This pâté is brilliantly easy to make, and also rather delicious. I found the recipe in a magazine I read many many years ago, and it’s been on my list of things to make ever since. I finally got round to making it this weekend, and really enjoyed it, served with steamed vegetables and a sour cream dip.

Serves 4

300g broccoli

4 small red peppers (about 300 to 350g)

4 medium sized eggs

100ml sour cream

2 tablespoons fresh thyme

1 tablespoon fresh chives

freshly ground salt and pepper

Pre-heat your oven to 175^OC. Place

Divide the broccoli into small florets and stream until soft.

Place the peppers under a hot grill until they are black, and skin them.

Grease 6 portion size ramekins.

Place the broccoli, 2 eggs, 50ml sour cream, 1 tablespoon fresh thyme and ½ tablespoon chives and a pinch each of salt and pepper in a food processor. Whizz until you have a smooth mixture, and pour into the ramekins.  

Place the peppers, 2 eggs, 50ml sour cream, 1 tablespoon fresh thyme and ½ tablespoon chives and a pinch each of salt and pepper in a food processor. Whizz until you have a smooth mixture, and pour into the ramekins, on top of the broccoli mixture.

Place the ramekins in a bain-marie and bake in the oven for about 40 minutes, until firm.