A Ploughman’s lunch is a traditional English picnic style platter consisting of homemade British fare; bread, cheeses, & onion chutneys. Some are also accompanied by pickles, salad, fresh apple and if you’re greedy, a scotch egg or two.
This bean pate is probably one of the weirdest recipes I’ve created. Don’t be put off by the list of ingredients. It’s often when you’re super “hangry”, craving particular flavours and need to eat quick that the best recipes are magicked up! I didn’t know what to call, or how I was going to explain the combo of ingredients when making this but, once I tried a spoonful, it immediately reminded me of a Ploughman’s lunch all in one! You’ve got to trust me on this, whilst it may sound odd to want a whole meal mulched into one dip, every flavour can be distinguished but all marry together making something utterly delicious.
Fava beans act as a creamy base, I chose these beans in particular as they have a greater depth of flavour and are less starchy tasting than butter beans sometimes are (but, feel free to experiment with whatever tinned beans you have on hand). Nutritional yeast provides the essential cheesiness, enhanced by the mustard. Cayenne pepper provide piquancy, cutting through any potential clag that I find with bean pates. The sweetness of apple puree balances the peppery heat, (cheese and apple is a classic combo too) parsley adds a light, freshness and miso seasons the pate.
This is a great dip for crackers but, my favourite way to have it as a sandwich filling, smothering wholemeal bread with lashings of pate before topping with crisp, cool circles of fresh cucumber. Why not go to town and make a mega sandwich of pate, salad and falafel or meat substitute like Quorn slices/sausages. Now who could resist that King of a sandwich!
(This recipe makes about 350g of pate)
INGREDIENTS:
- tin fava beans, drained (good substitutes: pinto, butter, haricot beans or chickpeas but feel free to experiment with other tinned beans)
- 15g apple puree
- 15g miso paste
- 4 tbsp nutritional yeast
- 2 tbsp rapeseed or olive oil
- 2 tsp balsamic vinegar
- tsp mustard
- tsp dried parsley
- 1 garlic clove (1/4 tsp garlic powder)
- 1/4 tsp cayenne pepper (generous pinch of black pepper)
METHOD:
1. Place all the ingredients in a food processor and blitz until smooth. Have a taste and see if you want to add any more flavourings. I recommend trying the pate before adding salt, I don’t add any salt as I find the miso and vinegar salty enough but, add seasoning to suit your personal tastes.
Store in an airtight jar, in the fridge where it should keep for up to a week.
