Mushroom pâté

Fry finely chopped mushrooms with onion in butter or oil until their liquid has evaporated, usually 8–12 minutes. Cool them, then blend with cream cheese or cooked lentils, herbs and seasoning until spreadable; chill before serving.

Cook the mushrooms in a wide pan without crowding them, and keep frying until the released liquid has evaporated before blending. Let them cool first, too, so steam does not thin the mixture.

Spread it on toast, oatcakes or crusty bread, or serve it with cornichons and a sharp chutney. It also works as a savoury filling for sandwiches or alongside a salad.

Keep it covered in an airtight container and use it within three days. Refrigerate it promptly, and do not leave it out for more than two hours.

Yes, freeze it in a sealed container for up to three months. Thaw it in the fridge; the texture may turn slightly grainy, so stir it well before serving.

Not always: recipes may contain butter, cream, cheese or egg, and some versions include meat. Check the ingredients if you need a vegetarian spread, or make it with oil and lentils.