Carrot and Orange Pate

(SERVES 6)

• 15 ml/1 tbsp walnut oil
• 1 onion, chopped
• 450 g/1 1b carrots, thinly sliced
• 30 ml/2 tbsp clear honey
• 200 ml/7 fl oz/scant 1 cup very low-fat plain yoghurt
• Salt and freshly ground black pepper
• Grated rind and juice of 1 orange
• 6 large iceberg lettuce leaves
• 2 oranges, segmented
• 6 walnut halves

Heat the oil in a large saucepan and fry (sauté) the onion for 2 minutes. Stirring. Add the carrots and toss for 1 minute. Add the honey and just enough water to cover the carrots. Bring to the boil, cover and cook gently for about 8 minutes or until the carrots are really tender. Drain and marsh thoroughly with a potato masher. Leave to cool. When cold, mix with the yoghurt. Stir in a little salt and pepper, the orange rind and enough orange juice to flavour without the mixture becoming too wet. Taste and re-season if necessary. Spoon the mixture on to lettuce leaves and garnish with orange segments and a walnut half on each.