Spinach pate

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Valda Scholier of Essex shares her spinach pate recipe - it's perfect for a pretty and tasty starter

Ingredients:

• 2 tbsp butter
• 6 spring onions, finely chopped
• 2 tbsp mint leaves, chipped
• 225g spinach leaves, cooked, drained and finely chopped
• 1 tbsp single cream
• 140g full-fat cream cheese
• Salt and pepper
• Pinch of cayenne pepper
• 1 tbsp lemon juice

Method:

1. Melt the butter in a pan and saute the spring onion for 2-3 minutes
2. Add the mint and the spinach and mix well, then remove from the heat and leave to cool
3. Once cold, stir the cream, cream cheese, salt and pepper, lemon juice and blend to a puree
4. Chill in ramekins and garnish with lemon slices before serving with Melba toast.