Nuts and seeds are packed full of protein and essential immune boosting, brain enhancing fatty acids. This recipe combines them with carrots, celery and leeks to make a really nutritious pate that is great served as a dip or spread on pitta, bread or inside burger buns.

Serves 6-8

1 celery stick
1 small carrot
1 small leek, outer leaves and root discarded
1 small onion
5 medium sized closed cup mushrooms
1 garlic clove, peeled and crushed
50g sunflower seed, grounds
50g hazelnuts, ground
freshly ground black pepper
1 tsp or to taste organic vegetable bouillon powder made up to 50ml stock
wholemeal toast, oat cakes or bread sticks to serve

Peel all the vegetables except for the mushrooms. Chop into small pieces. Wipe the mushrooms and chop. Place in the top of a steamer, placed over a pan of gently simmering water for 15 minutes or until soft. Remove and cool slightly.

Place the vegetables into a food processor with the garlic and using the pulse button blend until a purée is formed.

Add the seeds and ground hazelnuts together with the pepper and bouillon and blend again until thoroughly mixed., Spoon into a serving bowl, cover and chill in the refrigerator for 30 minutes before serving with toast, oat cakes or bread sticks to serve

Cooks tip: Grind the sunflower seeds and hazelnuts in the processor beforehand.