CELERY AND STILTON PATE

2 cups chopped onion (250g)
1 clove garlic, crushed
2 oz butter (60g)
2 stalks celery, chopped (500g)
3.4 fl oz. dry white wine (100ml)
175g blue cheese, grated
2 eggs
2 oz fresh white breadcrumbs (60g)
1 tbsp mixed herbs (or fresh parsley, thyme and marjoram)
salt and pepper (to taste)

Heat the oven to 350 degrees F (180C, gas 6). Butter a loaf tin and line with waxed paper.

Sweat the onions and garlic in butter in a covered pan until soft.

Add the celery and white wine and cook again until softened. Process in a food processor.

Add the cheese, eggs, breadcrumbs, herbs, salt and pepper and process again.

Put the pate mixture in the prepared pan and cover with foil. Place in a roasting tin with water about half way up the loaf tin.

Bake for 45 minutes. When ready the pate should be firm to the touch.

Cool and serve sliced with a green salad or tomato salad.

Serves: 8
Adapted from source: Westcountry Cooking - Vegetables by Joyce Molyneaux and Caroline Yates