If there’s one meat dish I miss, it’s probably the chicken liver pâté. A creamy and smooth paste made from chicken liver, garlic, herbs and spices. A delicious addition to any cheese board.

Here’s my vegetarian version of the pâté, made from mushrooms, garlic and ricotta for that creamy finish.

Ingredients:

• 8 small Portobello mushrooms (these mushrooms have a meatier flavour)

• 4 cloves of garlic, peeled and left whole

• 1/2 tsp salt

• 1/2 tsp crushed black pepper

• 3-4 tbsp of olive oil (you could use butter if you like)

• 10 walnuts, toasted

• 1-2 tbsp of ricotta cheese

• 20g of butter, melted (this is to top the pâté before it is refrigerated)

Method:
1. In an air fryer safe container, add the cleaned mushrooms, cloves of garlic, salt, pepper and olive oil / butter. Air fry at 180C for 15 minutes.
2. You could also sauté the ingredients in a pan, allowing the mushrooms to brown and cook in olive oil / butter.
3. In a food processor, add the cooled mushroom, garlic and all the juices from the pan. Throw in the toasted walnuts and a tablespoon of ricotta cheese (first) - blend till desired consistency. Add more ricotta if you want a creamier pâté. Check for seasoning (add salt, pepper and olive oil if needed).
4. Place the mushroom pâté in ramekins. Top it with melted butter. Refrigerate for an hour or so. Lasts up to four days if stored well (cling wrap it if you must).