Mushroom and cheddar pâté recipe

Ingredients

• knob of butter
• 3 large flat mushrooms, roughly chopped
• 1 leek, finely chopped
• 2 1/2 tbsp crème fraiche
• 1 tsp English mustard
• pinch of nutmeg
• pinch of black pepper
• 70 g cheddar, grated

Method

1. Melt the butter in a saucepan. Add the mushrooms and leek, cover and cook gently for 5 minutes, stirring from time to time.
2. Stir in the crème fraîche, English mustard, nutmeg and black pepper. Cook uncovered for about 5 minutes more, until almost all the liquid has evaporated.
3. Transfer the mixture to a blender or food processor, add the grated Cheddar and pulse until smooth.
4. Divide the pâté between ramekins and refrigerate for at least 1 hour before serving.