Mushroom paté piped and garnished

A couple of tips before I show you ...

*A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

*A word about dry sherry. If you're not a sherry drinker – not my favourite tipple – then you might find it useful to know that, for the purpose of this recipe, and anything to do with enhancing the flavour of mushrooms, fino is the driest followed by manzanilla and then amontillado – any of the three will do very nicely. Alternatively you could use a glug of a good red wine.

A photo … you eat with your eyes …

How good does the paté look garnished with the sweet, baby orange pepper thinly sliced?

All that's left to do is to pipe onto crostini and garnish!

Next paté coming up …