English Ploughman's Pate Recipe

Ingredients

• 50g/2 oz full-fat soft cheese

• 50g/2 oz grated Caerphilly cheese

• 50g/2 oz grated Double Gloucester cheese

• 4 pickled silver skin onions, drained and finely chopped

• 15ml/1 tbsp apricot chutney

• 30ml/2 tbsp butter, melted

• 30ml/2 tbsp snipped fresh chives

• 4 slices soft-grain bread

• salt and ground black pepper

• watercress and cherry tomatoes, to serve

Serves 4

Method:

1. Mix together the soft cheese, grates cheeses, onions, chutney and butter in a bowl and season slightly with salt and ground black pepper.

2. Spoon the mixture on to a sheet of greaseproof paper and roll up into a cylinder, smoothing the mixture into a roll with your hands, Scrunch the ends of the paper together and twist them to seal. Place in the freezer for about 30 minutes, until the parcel is just firm.

3. Spread the chives on a plate, then unwrap the chilled cheese pate. Roll in the chives until evenly coated. Wrap in clear film and chill for 10 minutes in the fridge.

4. Preheat the grill. To make Melba toasts, lightly toasts the bread on both sides. Cut off the crusts and slice each piece in half horizontally. Cut each half into two triangles. Grill, untoasted side up, until golden and curled at the edges.

5. Slice the pate into rounds with a sharp knife and serve three of four rounds per person with the Melba toast, watercress and cherry tomatoes.