Sage & Walnut Pâté

Makes 400g (14oz)

Perfect with rye bread or crispbreads for a tasty lunchtime recipe that keeps in the fridge for a week.

• 200g (7oz) sundried tomatoes in oil (15-20), drained (if not in oil, soak them in water until soft)

• 200g (7oz) walnuts, soaked in cold water for 6-8 hours or overnight

• 10 sage leaves, chopped

• Sea salt and freshly ground pepper

1 Place all the ingredients with 2 tbsp water in a food processor or use an immersion / hand blender. Mix until smooth. Add a little more water if necessary to form a thick paste. Transfer to airtight glass jars. Keeps in the fridge for about a week.

Recipe from The Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant, £15) Photography ©Johanna Frenkel.