Mushroom pate with celery

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 1 small onion, finely chopped
• 350 g/12 oz button mushrooms, finely chopped
• 15 ml/1 tbsp lemon juice
• 200 ml/2 tbsp chopped parsley
• To serve:
• Celery sticks

Melt the low-fat spread in a saucepan. Add the onion and fry (sauté) for 3 minutes until lightly golden. Add the mushrooms and cook, stirring, until no liquid remains. Stir in the lemon juice, turn into a bowl and leave to cool. Beat in the cheese and parsley to chill. Spoon into small pots and serve with plenty of celery sticks. To eat, either use a dip or spread the pate in the celery.