Beetroot, Walnut and Sunflower Pâté with Apple Chutney


The perfect dish to kick-start your Valentine’s dinner; the pâté and chutney can be made in advance, meaning less time in the kitchen and more with your loved one. Serve  with slices of toasted sourdough, for a truly sublime starter.

For the chutney

  • ½ onion, diced
  • 2 apples, peeled and diced
  • 2tbsp sultanas
  • 3 tsp mixed spice
  • 50g (¼ cup) caster sugar
  • 80ml (⅓ cup) cider vinegar

For the pâté

  • 1 tbsp olive oil
  • 2 tbsp dairy-free butter
  • 2 cloves garlic, puréed
  • 1 onion, finely diced
  • 200g (7oz) cooked beetroot, diced
  • 1 tbsp fresh thyme
  • 60ml (¼ cup) red wine
  • 50g (⅓ cup) sunflower seeds
  • 50g (½ cup) walnuts


  • 1
    To make the chutney, put the onions, apples, sultanas, mixed spice, sugar and vinegar in a pan and simmer for 1 hour until ingredients have cooked down, then leave to cool.
  • 2
    For the pâté, heat the oil and butter in a frying pan over a medium heat. Add the garlic, onion, beetroot and thyme and sauté for 3-4 minutes until onions start to soften. Then add the red wine and leave to cook until all the wine is absorbed.
  • 3
    Add the contents of the pan to a food processor, along with the sunflower seeds and walnuts, and blend until smooth. Season with salt and pepper to taste, and place in a ramekin in the fridge until ready to serve.