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Chestnut Pâté de ‘Foie Gras’

Chestnut Pâté de ‘Foie Gras’

This is the most politically correct way to mimic a ‘pâté de foie gras’ in the creamiest chestnut spread known to man. Without getting any ducks or geese involved I’ve managed to make a pâté with the most divine texture and taste. I like this with grilled bread or toast that is almost burnt around the edges. A great way to eat at a languorous ‘pâté pace’ is to plug in your toaster near your table and have a continual supply of fresh, hot toast as you spread and graze. The crisp, sweet and sour vegetables, fruit and parsley are the ideal contrast. The ‘foie gras’ can be made at least 2 days ahead and also makes an excellent dip.”

  • Serves 2

  • 40 minutes

  • 1 pan

  • Proficient

Suitable for dairy-free, gluten-free, vegans and vegetarians

Whole Chestnuts


Foie Gras

  • 1 tbsp vegetable oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 225ml vegetable stock
  • 180g pouch Merchant Gourmet Simply Roasted Chestnuts
  • 2 tbsp Brandy
  • 2 tbsp walnut oil
  • Salt
  • Baguette or Sourdough bread for toast (Optional)

Quick Pickled Veg

  • 1 small carrot, cut into ribbons
  • 1 small courgette, cut into ribbons with a vegetable peeler
  • 2 shallots, peeled and finely sliced
  • 1 small apple, halved and finely sliced
  • 10g flat leaf parsley leaves
  • 1 tsp salt
  • 3 tbsp cider vinegar
  • 3 tsp sugar


  1. Get a medium sized saucepan. Add the vegetable oil, onion and garlic. Put a lid on. Sweat over a medium heat for 7-8 minutes until soft but not starting to go brown.
  2. Take the pan off the heat. Add the brandy. Put the pan back on the heat, boil until there is almost no liquid left to remove the alcohol, be very careful if you are cooking on gas as the brandy will catch alight.
  3. Add the vegetable stock and chestnuts. Bring to the boil. Reduce by half. Take the pan off the heat.
  4. Cool slightly. Transfer to a blender. Add the walnut oil. Blend until the mixture is totally smooth.
  5. Toss the vegetables with the salt, sugar and vinegar. Leave to sit for 5 minutes. You will have a lot of these, any leftover will keep for a few days.
  6. Serve the chestnut ‘foie gras’ with the quick pickled vegetables and grilled or toasted bread.

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