Instructions: Cream together the butter and cheese stir in the fish lemon juice chives and pepper.

Beat until the mixture is smooth.

Divide the pate between 4 individual ramekin dishes and smooth the tops.

Melt the butter and pour it over the dishes.

Tip so that the butter forms a thin even film.

Place a bay leaf to garnish each dish.

Cover the dishes with film and store in the refrigerator for up to 2 days.

Serves 4

Raspberries in melba sauce

450g raspberries fresh or frozen
Sauce:
350g raspberries fresh or frozen
1 teaspoon lemon juice
100g icing sugar sifted
To serve:
1/4 teaspoon ground cinnamon
25g icing sugar sifted
15 ml double cream whipped
1 egg white stiffly beaten

Hull fresh raspberries thaw frozen ones and put them in a serving dish.

To make the sauce hull or thaw the raspberries sieve them and stir the lemon juice and icing sugar into the puree.

Pour over the whole raspberries and stir to mix well.

Cover the bowl and chill.

Stir in the cinnamon and icing sugar into the cream and fold in the egg white.

Serve separately.

This is best made just before serving.

Serves 4

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