Ingredients Serves 2 12 chestnuts 1 potato 1 onion 1 small turnip 1 large spoonful Mushroom Truffle Pâté 600ml good quality veg stock 200 ml plant milk Sea salt White pepper Method Place the chestnuts, potato, turnip, and onion into a saucepan with the vegetable stock Add the plant milk and blend until smooth and creamy. Adjust the consistency with a little extra stock or water if needed. Stir in the Mushroom Truffle Pâté until fully incorporated. This adds richness and deep savoury flavour Season to taste with sea salt and white pepper. Ladle into bowls and finish with thyme leaves and a drizzle of good olive oil and hot crusty bread.
