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Olive and celery Pâté

  • 1 leek
  • A sprig of rue
  • 3 mint leaves
  • 3 celery sticks
  • 2 tbsp white wine vinegar
  • 1 tbsp honey
  • 60 ml/2floz b
  • 150g/5 oz whole green olives
  • Pepper
  • Trim, wash and slice the leek. and parboil for 5 minutes.
  • Put all the ingredients without the olives in a blender and blend until a smooth paste.
  • Stone and then chop the olivesadd to the mixture.
  • Pour the mixture into a bowl and store in the fridge until needed.
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