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Spinach and Anchovy Pâté

ingredients

serves 4
350 g (12 oz) 3/4 lb spinach leaves
40 g (1 1/4 oz) can anchovy fillets
1 small onion, finely chopped
2.5 ml (1/2 tsp) pepper
3 eggs
100 g (4 oz) 2 cups fresh breadcrumbs
Lemon slices to garnish

method

1. Wash the spinach leaves and put in a roasting bag.

2. Seal loosely with an elastic band leaving a gap for the steam to escape.

3. Microwave on full for 5 minutes. Alternatively, cook in a pan until wilted. Drain thoroughly.

4. Place the oil from the tin of anchovies with the onion in a pan and cook on full for 3 minutes.

5. Blend all the ingredients to a puree in a blender and stir in the breadcrumbs.

6. Alternatively, soften the onion in the anchovy oil then puree and stir in the crumbs.

7. Divide the mixture between 6 individual ramekins. Cover and microwave on low for 8 minutes.

8. Allow to stand for 1 minute, turning all the dishes, and cook on low for a further 6 minutes until the mixture is set.

9. Leave to stand for 15 minutes. Alternatively, place the ramekins in a pan half-filled with boiling water and cook in a pre-heated oven at 180°C (350°F) Gas mark 6 for 30 minutes until set.

10. Garnish with the lemon slices. Serve with buttered crackers.

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