Borlotti bean and goats' cheese pâté


 225g (8oz) borlotti beans. Either cooked weight, or contents of one 400g tin, drained and rinsed
6 closed cup mushrooms, roughly chopped
Good handful of fresh parsley, roughly chopped
4 or 5 fresh leaves of mint, or a quarter teaspoon of dried mint
A dash of mushroom ketchup
Pinch of salt and pepper to taste
About 70g (3 oz) of soft goats'cheese


Fry the mushrooms gently in fat or oil (I used olive oil and butter)  Stir in the beans, parsley, mint, mushroom ketchup, salt, some pepper. Cover with stock and simmer until there is virtually no liquid remaining. Blend. If necessary, add a little more liquid  (olive oil, water, or stock) to the blender. Allow the mixture to cool, transfer to a mixing bowl and stir in the goats'cheese. Pot and chill. Will keep for a few days in the fridge. Not suitable for freezing.