Sundried Red Pepper Pâté

Ingredients

For the pâté

• 500 g haricot beans
• 200 g sundried red peppers (preserved in olive oil)
• 50 g sundried red pepper oil
• 100 g olive oil
• 1 lemon
• 2 garlic cloves, chopped
• 5 Provençal tomatoes (see below)

For the Provençal tomatoes

• 5 vine plum tomatoes
• soft brown sugar
• herbes de Provence
• 2 cloves garlic, puréed
• olive oil
• salt and pepper

For the basil pistou

• 1 bunch of basil
• 250 ml olive oil
• 2 cloves of garlic
• salt and pepper

For the Emily croûtons

• 50 ml olive oil
• 2 cloves of garlic, puréed
• rock salt
• 4 sprigs finely chopped rosemary
• 1 stale baguette

For the pine nuts

• 100 g pine nuts, toasted in a non-stick frying pan until golden brown

Method

To make the pâté

Soak the dried beans in plenty of water overnight.

Drain and place in a flat metal tray, cover with water and a pinch of bicarbonate soda, cover and cook until soft.

Add all the other hummus ingredients together in a mixer with the beans and blend until you get a smoothish hummus-style texture. You may need to add a little water when doing this if it is too thick. Season with salt and pepper.

To make the Provençal tomatoes

Cut tomatoes in half  lengthways.  Rub the tomatoes with puréed garlic.

Sprinkle herbs, salt and pepper

Drizzle oil and a little brown sugar evenly.

In a hot oven add the tomatoes and switch the oven off immediately. Leave overnight, so they are cooked very slowly and have a good texture to them. They will be blended with the mixture anyway so don’t stress too much!

To make the basil pistou

Add all ingredients together and blend, creating a lovely bright green oil. Season as you go and taste!

To make the Emily croûtons

Thinly slice an old stale baguette and lay it flat on a baking tray.

Rub in some garlic and drizzle with olive oil.  Lightly season and sprinkle the rosemary on top.

Bake in a medium oven until golden.