Three Bean Terrine

These three pates make a striking vegetarian starter when layered in a loaf tin but there must be other ways of presenting them. To make the layered version I suggest you line the tin with cling film and then add the kidney bean layer. Place the tin in the freezer whilst you make the second layer to that it is easier to get a sharp join, and again whilsy you make the final herb pate.

Red Kidney Bean Pate

1 can red kidney beans drained and rinsed

1-2 tablespoons capers

1-2 tablespoons tomato paste

1 tabespoon white wine vinegar

Blend ingredients to a paste. It is not nessecary to get it completely smooth but olive oil can be added to obtain a more spreadable constistancy if required. Add salt and pepper to taste. This should be a deep pink colour.

Chickpea Layer (humous)

1 can chickpeas (garbanzos) drained and rinsed

2 garlic cloves crushed

juice of 1 lemon

1 tablespoon of tahini (if available)

Blend all the ingredients together adding more garlic/lemon juice to taste. Olive oil can be added to make a more dip like consistancy.

Herby Bean Pate

1 can butter beans drained and rinsed

1 handful of basil leaves

1 handful of coriander leaves

Blend the ingredients together and add salt and pepper to taste. If you are not making this as part of the terrine garlic can be added or a little lemon juice. Also a variety of herbs can be used to suit personal taste or what you have in you garden.