Cooking time: 30 minutes plus 3 hours chilling time
ingredients
serves 4
1 1/2 pound carrots, chopped
3/4 pound full fat cream cheese, at room temperature
1 tablespoon fresh parsley, chopped
salt
freshly ground black pepper
a few chives, chopped to garnish
sprigs of watercress
1/2 x cucumber, sliced
method
1. Cook the carrots in boiling salted water 7 - 10 minutes, then drain in a colander for a few minutes.
2. Mash or puree the carrots and leave until cold. Beat in the cheese a little at a time so that it blends in evenly.
3. Add the parsley, seasoning and chives. Line a 5 inch long pate dish or 1 pound loaf pan with greaseproof or wax paper.
4. Pack in the mixture and chill for 3 hours.
5. Invert the pate on to a serving dish. Remove the paper and smooth the pate with a knife if necessary.
6. To garnish, arrange slices of cucumber along the top and watercress sprigs along the sides.
