Sage & Walnut Pâté

Perfect with rye bread or crispbreads for a tasty lunchtime recipe that keeps in the fridge for a week.

Makes 400g (14oz)


  • 200g (7oz) sundried tomatoes in oil (15-20), drained (if not in oil, soak them in water until soft)
  • 200g (7oz) walnuts, soaked in cold water for 6-8 hours or overnight
  • 10 sage leaves, chopped
  • Sea salt and freshly ground pepper


  1. Place all the ingredients with 2 tbsp water in a food processor or use an immersion / hand blender. Mix until smooth. Add a little more water if necessary to form a thick paste. Transfer to airtight glass jars. Keeps in the fridge for about a week.

Recipe from The Green Kitchen by David Frenkiel and Luise
Vindahl (Hardie Grant, £15) Photography ©Johanna Frenkel.