1 tbsp olive or groundnut oil
1 small onion, finely chopped
1 clove of garlic, crushed
pinch dried thyme
150ml/¼pt red wine
150ml/¼pt vegetable stock
100g/4oz chopped chestnuts (cooked weight)
100g/4oz chestnut purée
75g/3oz wholemeal breadcrumbs
1 tbsp brandy
10-15ml/2-3 tsp soy sauce
salt and freshly ground black pepper
fresh herbs, crackers and a fresh green salad
Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.
Add the red wine and vegetable stock and bring to the boil.
Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.
Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.
Serve garnished with fresh herbs, with crackers and crisp green salad leaves.