Pecan, port and roquefort pate
	Serves 6 + wheatfree + glutenfree The secret to this simple and tasty dish is to cook the vegetables very slowly in the butter until they are really soft and caramelised. The port or Madeira adds a subtle sweetness that balances the harshness of the blue cheese.		sweet potato fritters spinach and chickpea puri BBQ aubergine sushi roast vegetable crepe pecan and roquefort pate spinach goats cheese timbale

	Pecan pate 50g butter 1 small onion ½ red pepper 1 clove garlic 200g mushrooms 50ml port or madeira 100g pecan nuts 100g roquefort cheese salt and black pepper	Melt the butter and over a medium heat saute the onion and garlic until soft for about 10 minutes. Add the chopped pepper and saute for about another 10 minutes. Add the mushrooms and saute until most of the moisture has been cooked out (about 15 minutes). Add the port or madeira and cook out the liquid. Take the mixture off the heat, add the pecans and the roquefort, season and then whizz up in a food processor until fine. Use a selection of wild mushrooms in the autumn for a richer, deeper flavour. Serve with warm buttered toast.
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