Recipe: Messing about with a pate

THIS week's first winning pate recipe, for chicken liver and mushroom with brandy, comes from Patricia Finney of Truro, Cornwall. She writes, 'Being an idle, greedy person, I gave up all home-made pates and terrines except this one a long time ago . . . I got it from a recipe book but can't for the life of me remember which one. Possibly something by Prue Leith. I've messed about with it since.' For her messing about, she, along with a second winner named below, will receive a bottle of Alain Brumont's Pacherenc du Vic Bilh Octobre 1991, a late-picked Jurancon-style wine from Reid Wines, near Bristol.

Chicken Liver, Mushroom

and Brandy Pate

Serves 4

Ingredients: 8oz (225g) chicken

livers, trimmed, washed, dried

and roughly chopped

1 small onion, peeled and

chopped

2 cloves garlic, crushed

2tbs chopped parsley

1-2tbs good brandy

1oz butter or 1tbs olive oil

4oz mushrooms (or more to

taste)

salt and freshly ground black

pepper

Preparation: Sweat onions in butter until soft. Add garlic and chicken livers. Cook over medium-low heat until livers are light brown. Add mushrooms, parsley and season. Cook for another 2-3 minutes. Splash in brandy. Cook on high heat for 1 minute. Remove from heat and puree in food processor. Decant to ramekin or dish. To prevent greying of the top, seal with another ounce of melted butter.

The second winning recipe, from Clair Pattman of Teddington, Middlesex, carries over the earthy taste of mushrooms, but suits vegetarians. She found it in Gail Duff's Vegetarian Cookbook.

Lentil and Mushroom Pate

Serves 4

Ingredients: 1 bayleaf

4oz (115g) brown lentils

4oz (115g) button mushrooms,

wiped and sliced

2-3tbs olive oil

1 medium onion, finely chopped

1 clove garlic, minced

1tbs tahini

1tsp fresh thyme, finely chopped

2tbs fresh parsley, chopped

lemon juice to taste

salt and pepper

Preparation: Rinse lentils. Bring to rolling boil, drain and simmer again with half-pint fresh water, bayleaf and seasoning until tender and water is absorbed, approx 20-30 minutes. Discard bayleaf and mash lentils. Chop onions and sweat over low heat in olive oil until nearly translucent. Increase heat slightly and add mushrooms and garlic. Cook until they are just turning golden. Remove from heat and puree with lentils, thyme, parsley and tahini. Thin with lemon juice and season to taste. Cool to room temperature, decant to ramekins and chill.

Next week, the last of the pates. New recipes are invited for cooking with summer fruits. The prize will be Chateau Coutet 1983 Barsac, the first of a long line of great sauterne vintages in the Eighties, from Reid Wines. Send your entries, stating source if not original, to Emily Green, Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB.