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Cheese and Herb Pâté

If you don't eat all this divine P¢t©, created by John Tovey of the Miller Howe Hotel in the English Lake District,
just by constant "tasting", you will find it amazingly versatile
as a vegetable stuffing, a spread, slipped under the skin of a chicken before roasting, with fruit,
as a dressing for hot vegetables, stuffing for veal or pork, on grilled meats. Use any available fresh herbs.

ingredients

makes approx. 500 g (1 1/4 lb
140 g (5 oz) butter, melted
3 cloves garlic, crushed
7 g (1 tbsp) finely chopped parsley
7 g (1 tbsp) chopped chervil
7 g (1 tbsp) finely chopped chives
450 g (1 lb) cream cheese
salt and pepper

method

1. Melt the butter slowly and leave it to cool a little.

2. Combine all the other ingredients and gently fold in the cooled butter.

3. Pot it and refrigerate it until needed.

4. It keeps for several weeks if well wrapped. Use as required.

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