Courgette and Herb Pâté


  • ½kg Courgettes
  • ½tblsp salt
  • 25gm butter
  • 2 eggs
  • 150ml double cream
  • 1 tblsp of each - fresh chervil/chives, parsley, mint and tarragon
  • Pinch cayenne
  • Freshly ground black pepper
  • Veg oil for greasing


  1. Coarsely grate the courgettes, put in colander and add salt - 1 hour  to drain excess liquid
  2. Rinse courgettes under cold running water, strain and pat dry with cloth
  3. Melt butter in pan, add courgettes and 'sweat' for approx 10mins - not brown. Leave to cool
  4. Heat oven to 180̊C/350F/Gas4
  5. Line a 1ltr loaf tin (or similar sized container) with greaseproof paper then grease paper
  6. Put eggs in a bowl with cream and whisk very slightly to blend together. Add courgette/butter and all chopped herbs. Stir well and season with cayenne and black pepper
  7. Pour into prepared tin.  Place in a bain marie (roasting tin with cold water) sufficient to come up to half way on pâté tin. Lay a piece of tin foil over the top of the pâté tin to prevent browning
  8. Bake in oven for 1 - 1½ hours - the pâté should be just firm to touch but not allowed to go too solid
  9. Cool and refrigerate until turning it out.
  10. Serve on a bed of salad of choice, scatter a few mixed herbs on top.  Good with hot bread