Herby Mushroom Pate

Philidelphia Light Cheese, 1 pkt (200g)
Mushrooms, 1 punnet
Baby Corn, 1 pack
Garlic, about 4-5 cloves
1/2 Sweet pepper, chopped
1 Onion, chopped
1/2 a dessert spoon of paprika
pepper to taste
Fresh oregano leaves, about ten, torn
2 -3 fresh chives, torn
1/2 a sage leaf, torn
2 handfuls of spinach
1 handful of fresh flat leaf parsley, chopped finely
marigold swiss boullion 4 tsp
1 glug of olive oil
a good pinch or two of rock sea salt

This may require etra salt and stock powder for flavour, but as you're eating very little of it at a time, it's still a healthy option!

wrap the mushrooms in tinfoil with the chopped garlic, and roast in the oven for about 30-40 minutes on a low heat. Meanwhile, finely shope the baby sorn and pepper and oinin, and sautee until soft - then add the herbs and spinach, and wilt the spinach. When the mushrooms are done, add them with the stock powder in and cook on for a further five minutes. Now, remove from the heat, add the cheese and blend.

Serving Size: Makes about 30 portions