2 tablespoons olive oil
2 sticks celery finely chopped
1 garlic clove peeled and crushed
1 tablespoon lemon juice
200g reduce fat soft cheese
1 teaspoon anchovy paste
salt & pepper
parsley chopped as a garnish
1. Heat oil in a frying pan and add the mushrooms, celery and garlic. Fry gently for about 10 minutes until soft and any liquid has evaporated. Stir in the lemon juice.
2. Allow the mushrooms to cool slightly and then place in a food processor or blender with the remaining (uncooked) ingredients, and process until smooth. If you don’t eat or like anchovies, then leave them out.
3. Season to your taste and serve with toast, pitta bread or crackers.
Recipe by Francine Russell, Working with Food As a Tool for Positive Change 0117 914 0749.