Foraging for food in France to use in your campervan kitchen

Saint Agur and Walnut Paté

Serves two as a starter

Ingredients

– 50g Walnut kernels, very finely chopped
– 60g St Moret Cream Cheese
– 50g Saint Agur Cheese (or Blue d’Auvergne)
– 1 teaspoon finely grated onion
– Black pepper to taste

Method

Combine all ingredients, mix well and leave in the fridge for at least a few hours, preferably overnight.

Notes

If you want it to look smart, form it into quenelles but if presentation is not important, simply put a dollop on each plate. Serve with a seedy baguette or crackers and rocket or watercress.

Wine suggestion: The walnuts and blue cheese are quite a powerful flavour so I’d go for a red with a bit of body. Languedoc reds would be nice with this such as St Chinian, Faugères or Corbières. It might work as a canapé on mini-toasts or crackers with a pink champagne or sparkling wine too and it will definitely work as a cheese course with Port too – let me know what you think if you try it!