100gm roughly chopped hazelnuts (Hazelnut Estate)
3 Tbsp sunflower seeds
250gm cream cheese
2-3 crushed garlic cloves
1 tsp ground black pepper
2-3 Tbsp finely chopped sage
1 Tbsp olive oil
1-2 Tbsp milk to mix (adjust to suit)
Toast hazelnuts and sunflower seeds.
Then grind to a fine textured paste.
Add the rest of the ingredients adding the milk at the end (it should be a smooth paste).
Put into a covered dish and allow it to firm up.
Serve with a platter of bread and other local vendors chutneys and cheese like Evansdale Cheese & Gilberts Ciabatta.
Recipe from Elizabeth Marshall.
