Brussels sprout and horseradish pâté recipe

Ingredients

• 225 g Brussels sprouts
• 75 g crustless white bread
• 1 small clove garlic, crushed
• 50 g soft cheese
• 1 scant tsp horseradish
• 5 tbsp sunflower oil
• Small slices of toasted bread
• Dressed rocket salad
• Paprika

Method

1. Trim the Brussels sprouts and boil them in salted water for 5–10 minutes, until tender but still bright green. Drain well.
2. Briefly soak the crustless bread in cold water, squeeze it thoroughly and put it in a food processor with the sprouts, garlic, soft cheese, horseradish and sunflower oil.
3. Season and blend until smooth. Cover and refrigerate for 30–40 minutes.
4. Shape the chilled mixture into small portions and serve with toast, dressed rocket and paprika.