Pretend Chocolate


  • 150g (40%) dates
  • 150g (40%) mixed nuts e.g. cashews, walnuts, pecans, almonds etc.
  • 55g (14%) Raisins
  • 20g (5%) Cocoa powder
  • Add flavours e.g. 1 tsp. orange zest or 1 tsp. cinnamon


  • Put all ingredients in a food processor and process until it forms a dough-like consistency. It can take several minutes as the fats in the nuts blend and bind.
  • Press into small square dish and press down with back of a spoon or fingers to around 1 cm thick.
  • Place in and keep in the fridge. Cut into squares.

Sardine pate **


  • 50g butter (room temperature), cut into small squares
  • 100g tin of sardines
  • 1/2 unwaxed lemon – grated zest and juice
  • 1tsp chopped chives
  • Black pepper
  • Sea salt (to flavor if required)
  • Optional – capers, finely sliced shallot or red onion


  • Drain the sardines and mash with a fork
  • Add the butter and mash both sardines and butter together
  • Add the lemon zest and juice, chives and some black pepper, continue to mash
  • Check seasoning and season more if required
  • Add additional options if required.
  • Place in a ramekin to serve or roll into a log and chill, this makes it easier to slice into little rounds
  • Serve with crudités (carrot, cucumber and celery sticks), salad, flaxseed crackers or flax seed bread (Hemsley and Hemlsey recipes).

** modified from recipe of The Art of Eating Well – Hemsley and Hemsley

Chicken Liver Mousse

Serves 6-8


  • ½ apple cored and peeled
  • ½ small onion
  • 100g butter (room temperature)
  • 200g fresh (not frozen) chicken livers
  • ½ tsp. sea salt
  • ½ tsp. allspice
  • ½ tsp. ground white pepper
  • 2 eggs


  • Preheat the oven to 130’C gas 2
  • Grease and line a 14x7cm loaf tin, if using this instead of ramekins
  • Using a strong blender, add the apple, onion and butter and pulse a few times, then blend until smooth
  • If you do not have a strong blender melt the butter over a low heat, peel and chop the apple and onion and cook until softened, then add to food processor of blender and blend until smooth
  • Add the chicken livers, sea salt, allspice, white pepper and eggs and blend until completely smooth
  • Pour into ramekins or loaf tin, tap gently to get rid of bubbles
  • Place the ramekins or tin into a roasting tin and fill half way up the sides with boiling water. Be careful when transferring to the oven
  • Cook for 20-25 mins ramekins or 30-35 minutes loaf tin
  • The edges should be cooked and centre should be slightly wobbly
  • Allow to cool slightly
  • Serve hot or cold.
  • A plate can be placed over the loaf tin and then turned upside down so the pate turns out onto the plate.
  • Slice and serve or place in the fridge until ready to use.


  • Serve with gherkins, salad or stir fried vegetables, or your choice of bread or crackers.


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