This pate first came into being when I was on a recent trip to the Canary Islands. I’d rented a cottage for three weeks and didn’t have my usual cupboard full of ingredients to hand.

When traveling, it is usually impractical to buy a huge variety of different ingredients. Being selective about what I purchase means that I don’t waste a tonne of stuff.

One particular day, I started craving a protein rich pate. I had black beans, locally grown organic carrots, garlic ginger, ground coriander, lots of local organic lemons, locally harvested Atlantic sea salt and ginger.

The cottage kitchen that I was in also had a little jar of garam masala that a previous guest had kindly left behind.

Hmmmmm, I could feel that these ingredients would create an amazing medley of deliciousness together.

I didn’t quite realise JUST how delicious that medley would be!

An aromatic, flavoursome medley of delight

Although I wanted a high protein pate, it didn’t feel right to let the beans totally steal the show. I wanted the ingredients to dance with delight together!

So I opted for roasted carrots and sweet & warming spices.

Roasting the carrots brings out a delectable sweetness, that lends itself in the most gorgeous way to this pate.

Garam masala is a fascinating blend of aromatic and flavoursome, warming spices that complement the other additions in this recipe to perfection. Every company makes their garam masala with a unique ratio and choice of spices, so if you purchase a ready made jar of the stuff, be sure to find a blend that really stirs your soul (I’ll also be sharing my own favourite, make-at-home blend soon, so do stay tuned for that – let me know if you’d like me to post it here).

A great make ahead pate or pot-luck buffet addition

This is a pot-luck sized portion, good for serving when you have a good number of guests. I might also serve this amount when catering for a group of 10 guests.

It also keeps in the fridge for about five days and even freezes quite nicely, so it’s a good make ahead pate.

This recipe is simple. You just need a little patience to cook the beans (f you aren’t using pre-cooked) and to roast the carrots. Take the opportunity to prepare the rest of the ingredients or create another tasty dish to go with it (like my homemade oatcakes) – whilst these things are cooking.

You can use lentils instead of black beans too – if you prefer

If you prefer lentils and fancy a more orange coloured pate, then go ahead and use red lentils instead.

Works just as well. here’s a snapshot from a retreat I made the lentil alternative version on…

Roast Carrot & Black Bean Pate Prep Time: 5 minutes Cook Time: 1 hour Total Time: 15 minutes A delectable, flavoursome, nutrient rich pate made with roast carrots, black beans and a medley of warming spices. Easy to make and serves beautifully with crackers and other salad. Print Ingredients 400g cooked black turtle beans

750g carrots (just over 1 1/2 lbs or 6 large carrots)

1 clove garlic

1 medium lemon

Pinch lemon rind

2 teaspoons ground coriander

1 teaspoon garam masala

2 teaspoons sea salt

1 teaspoon ginger (finely grated) Instructions If you aren't using pre-cooked beans, you will need to soak and cook them ahead of time. Drain when done and allow to cool for a little while. Leave the skins on the carrots (unless they are not organic), slice into finger-sized pieces. Dry roast in an oven until you can pierce a fork through. This might take about 30 - 45 minutes on a high temperature. (Note: if you are baking something else at the same time, then simply bake on whatever temperature is happening). Allow to cool for a little while once baked. Crush the garlic and remove the skin. Juice the lemon. Finely grate a little amount (a big pinch) of lemon rind. Peel and finely grate the ginger. Blend all ingredients together to create a pate consistency. I would use either a powerful hand-blender or a high powered jug blender for this blending stage. Chill before serving. This serves really well with home-made oatcakes and a tasty salad. Enjoy!

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