Preparation time: 10 minutes + cooling
Cooking time: 2 minutes

1 tsp olive oil
4 spring onions, chopped
2 (85g) bag watercress
1 (200g) carton light soft cheese
50g (2oz extra mature cheddar, grated
brown bread, pitta bread or soft flour tortillas to serve

Heat the oil in a large non-stick frying pan, add the spring onions and watercress and saute for 2 minutes, stirring occasionally, until just wilted. Transfer to a food processor or blender and blend until smooth. Transfer to a bowl and leave to cool.

Add the two cheeses to the watercress and mash together with a fork. Season to taste. Chill for at least 1 hour before serving.

Cook's tip:

Once made this tasty vegetarian pate can be stored in an airtight container in the fridge for upto 2 days. It's delicious served spread on hot toast, or in sandwiches and flour tortillas or as a snack with pitta bread.