Carrot Pate

• 450g Carrots, sliced
• 1 medium onion
• 1-3 garlic cloves, chopped
• 1/4tsp dill
• 2 tbs olive oil
• 1tbsp cornflour made into paste with 1tbsp water
• 1tbsp bouillon
• 1tbsp 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.