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This is a wonderfully easy vegan pate recipe which makes the most of each ingredient; it uses up the often wasted broccoli stem and leek greens and also uses both the zest and juice of the lemon. Perfect for spreading on sourdough or even stirred through pasta.
Making your own ketchup allows you to control the sodium and sugar content, while you create something even more delicious! Follow the proper canning procedure to keep this ketchup on hand at all times.