This recipe is equally good as a tasty snack at any time and any left overs will quickly disappear.

Ingredients:

15g/ ½ oz vegetarian margarine
75g/3oz close cup mushrooms finely chopped
15-30ml/ 2 tbsp red wine
75g/ 3 oz plain tofu
50g/ 2oz breadcrumbs
5ml/1teaspoon wholegrain mustard
2.5ml / 1/2 teaspoon dried basil
25g/ 1oz green olives

Method:

1 Heat the margarine in a small saucepan. Add the mushrooms and fry gently for 3-4 minutes.

2 Add the one tablespoon of the red wine and cook together for a further 3 minutes uncovered. Remove from the heat and allow to cool.

3 Place the mushroom mixture in a food processor along with the other ingredients, except the olives. Blend together but do not liquidize. Season to taste and add the rest of the red wine if the pate is too dry.

4 Chop the olives and stir into the pate. Refrigerate for at least one hour.

5 Serve with torn watercress, a mild tomato salsa and toast.

Today's top tip - You can make jelly for your trifle using vegetarian or vegan jelly crystals, but check when you buy your glace cherries that they don't contain cochineal (E120), made from crushed insects.