and freshly ground black pepper
Drain the beans, reserving the cooking liquid. Put the beans, garlic, parsley, vinegar and oil into a food processor or blender and blend thoroughly to break down the skins and make a coarse-textured purée.
Add a little of the bean cooking liquid if necessary to make a consistency like thick whipped cream.
Add salt and pepper to taste, then spoon the mixture into a shallow bowl or pâté dish.
Guacamole v
This is an authentic guacamole, just avocados, tomatos, coriander leaves, chilli and seasoning, and I love it. It’s great for entertaining; you can prepare the tomatoes, coriander and chillies in advance then mash in the avocados at the last minute to preserve their colour. The quantity of chilli is up to you – start with a little piece and gradually add more until it’s hot enough for you.
SERVES 4
4 tomatoes, finely chopped
bunch of coriander, finely chopped
1–3 fresh green chillies, finely chopped
2 large avocados
salt and freshly ground black pepper
tortilla chips, to serve
Mix the tomatoes and coriander together in a bowl. Add a little of the chopped chillies.
Just before serving, remove the peel and stone from each avocado, cut the flesh into rough chunks and add to the bowl. Mash the avocado pieces with the tomato mixture to make a creamy, chunky dip.
Taste and add more chilli gradually, until it’s as you like it, then season to taste with salt and pepper. Serve within 30–60 minutes.
Haricot bean and garlic spread
This is great in sandwiches or on savoury biscuits. The basic mixture can be varied in a number of ways.
SERVES 4
125g (4 oz) dried haricot beans, soaked and cooked until tender, then cooled, or 400g can, rinsed and drained
25g (1oz) butter, softened
1 garlic clove, crushed
a few drops of lemon juice
salt and freshly ground black pepper
Mash the beans to a smooth paste with a fork, then gradually blend in the butter, garlic and lemon juice. Season well with salt and pepper.
VARIATION
Haricot bean and fresh herb spread
Instead of the garlic add 2 tablespoons of chopped fresh herbs, such as parsley.
Haricot bean and olive spread
Make as described, adding six black olives, pitted and finely chopped or mashed, or 2–3 teaspoons of vegetarian tapenade.
Haricot bean and sundried tomato and basil spread
Make as described and stir in six sun-dried tomatoes, drained and finely chopped, or 2–3 teaspoons sun-dried tomato purée, and 2 tablespoons of chopped fresh basil.
Hazel nut and cream cheese pâté loaf
This easy-to-make loaf may sound unusual but guests who try it always ask for the recipe. Serve it with fresh salad, or in slices as a first course.
SERVES 4–6
50g (2oz) dried breadcrumbs, for coating
250g (9oz) ricotta
125g (4oz) hazel nuts roasted
juice and grated rind of ½ lemon
2 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper
a pinch of paprika
crisp lettuce leaves, slices of tomato or cucumber, grated carrot, sprigs of watercress, to serve
Cut a large square of greaseproof paper and sprinkle the breadcrumbs over.
Put the ricotta, hazel nuts, lemon juice and rind and parsley into a bowl and mix until well combined. Add salt and pepper to taste and 1 or 2 pinches of paprika.
Turn the cream cheese mixture onto the paper on top of the breadcrumbs. Use the paper to form it into a roll, coating it completely with the crumbs.
Leave the roll in the paper and place in the fridge to chill for several hours.
To serve, unwrap the roll and discard the paper. Place on a bed of lettuce and surround with sliced tomato, cucumber, grated carrot, watercress or anything else you fancy. Alternatively, serve in slices on individual plates, on a pool of chilled tomato sauce.
Hummus v
Homemade hummus is much better than the shop-bought versions. You can make it exactly to your taste and if you keep the ingredients in stock, you can whiz some up in moments any time you fancy it.
SERVES 4–6
200g (7oz) dried chickpeas, soaked and cooked or 2 x 400g cans
2 garlic cloves, crushed
2 tbsp extra-virgin olive oil
1–3 tbsp tahini
2 tbsp lemon juice
salt and freshly ground black pepper
TO GARNISH
extra olive oil, for drizzling
sprinkling of paprika
lemon wedges
handful of black olives
Drain
