450g Carrots, sliced
1 medium onion
1-3 garlic cloves, chopped
1/4 teaspoon dill
2 tablespoons olive oil
1 tablespoon cornflour made into paste with 1tablespoon water
1 tablespoon bouillon
1 tablespoon tahini
salt and pepper to taste


Saute carrots, onions, garlic and dill for 2-3 minutes. Add water, once boiling, cover and simmer for 10-15 mins or until carrots are tender.

Drain and puree in a blender then return to the saucepan.

Combine cornflour paste, bouillon, tahini and seasoning and add to carrot puree. Stir constantly on a slow simmer and cook until the pate detatches itself from the pan.

Remove from the heat, turn pate mixture out into a lightly oiled serving dish and cool.

Serve with crackers, oatcakes or toast.