METHOD

1. Blend all the ingredients in a high speed blender and pass through a chinois to get a smooth puree. Vegetables from the stock are best to be blended while hot. Season to taste and feel free to swap or add spices. You can use it as is or you can proceed to turn it into a pâté

2. To make a pâté, add agar agar and tapioca starch to the puree, mix well and bring to a boil. Let it set in the fridge using a mould and slice it once set or simply spread it.