Spelt and Spinach Pate Recipe

Ingredients

Serve 4

• 1 cup/100 g spelt

• 1 cup/125 ml Vegetable Stock

• 1 bay leaf

• 5 juniper berries

• 1 tbsp soy sauce

• 1 onion, finely chopped

• 1 leaf fresh sage

• 2 tbsp extra-virgin olive oil

• 4 tbsp brandy

• 1 lb/500 g spinach

• salt and freshly ground black pepper to taste

• 3 tbsp whole-wheat/whole meal flour, toasted

• 1 tbsp finely grated ginger

• 1/4 cup/50 g crushed pine nuts

Method:

1. Soak the spelt in warm water for 1 hour. Transfer to a saucepan with the stock, bay leaf, juniper berries, and soy sauce. Cover and simmer over medium heat for 1 1/2 hours.

2. Preheat the oven to 350°F/180°C/gas 4. Oil a deep loaf pan.

3. Sauté the onion and sage in the oil in a large frying pan until softened. Add the brandy and cook until evaporated.

4. Wash the spinach and place in a large saucepan with just the water still clinging to the leaves. Season with salt. Cook for 5-7 minutes, or until slightly wilted.

5. Remove from the heat, squeeze out the excess water, and chop finely. Discard the bay leaf and juniper berries from the spelt and transfer to a food processor. Process until smooth.

6. Add the spelt to the spinach and mix well. Mix in the flour, ginger, and pine nuts. Season with salt and pepper.

7. Spoon the mixture into the prepared pan. Place in a larger ovenproof container half filled with water.

8. Bake for 30 minutes, or until set. Let cool completely and let stand for at least 5 hours before serving.