Hazelnut & Sage Pate



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.


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