Bosh! faux grois (vegan foie grois) recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Bosh faux gras By You Magazine - April 7, 2019 Spread this vegan foie grois on sourdough toast and serve with cornichons for the perfect starter or canapé with drinks. Lizzie Mayson MAKES 4 RAMEKINS OR SMALL JARS 2 sprigs fresh rosemary 3 sprigs fresh thyme 7 sage leaves 2 1/2 tbsp olive oil 1 banana shallot pinch of salt 2 garlic cloves 18 button mushrooms 2 tbsp cognac 150g walnuts 400g cooked lentils (home-made or from a packet) 2 tbsp soy sauce 1/2 or 1 very small cooked beetroot (about 30g) 100g dairy-free butter a few peppercorns, to garnish good-quality toasted sourdough bread or baguette (or crackers), to serve cornichons, to serve (optional) 1. Remove the leaves from the herbs by running your thumb and forefinger from the top to the base of the stems (the leaves should come away easily). Reserve a few leaves and sprigs for garnish and finely chop the rest. 2. Pour the oil into a frying pan over a medium heat. Peel and roughly chop the shallot and add it to the pan. Add a pinch of salt and cook for about 7 minutes, stirring occasionally, until translucent. 3. Peel and roughly chop the garlic and add to the pan. Cook for a further 3 minutes. Chop the mushrooms and add them to the pan. Cook, stirring continuously, for 5 minutes until everything is well softened. Add the finely chopped herbs and the cognac. 4. Transfer the contents of the pan to a food processor. Chop the walnuts and add them to the processor with the cooked lentils, soy sauce and beetroot. Blitz until almost smooth. Transfer the mixture to the ramekins (or small sterilised jars, if using) and smooth the tops with the back of a spoon. 5. Place a small saucepan over a low heat. Add the dairy-free butter and melt without heating it too much as it can split. Pour it over the paté to completely cover. Place a few herb leaves, sprigs and peppercorns on top and leave to cool. Cover the ramekins with clingfilm (or seal the jars) and refrigerate to chill. 6. Serve with the toasted bread or crackers and cornichons, if using. Keeps for up to a week in the fridge if made in small sterilised jars. BUY THE BOOK WITH 20% OFF Bish Bash Bosh! by Henry Firth and Ian Theasby is published by HQ, price £20. To order a copy for £16 until 21 April go to mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved