Mushroom and tarragon pâté with roasted grapes and chestnuts

Method

1. Add the oil, shallot and garlic to a large frying pan over a medium heat. Fry for a few minutes until soft, then turn up the heat and add the mushrooms. Cook until soft and golden, then season with salt and pepper and leave to cool. Once cooled, transfer to a blender and whizz with the cream cheese and the 50g chestnuts. Fold in the chopped tarragon, then taste and season with salt, pepper and a dash of sherry vinegar. Cover and keep in the fridge (see Make Ahead).
2. Heat the oven to 220ºC/200ºC fan/gas 7. Put 150g of the grapes in a small oven tray with a dash of oil, then roast for 10-12 minutes or until the skins have split and they’re starting to crinkle. In the meantime, put the remaining grapes in a small pan with the sugar and crush with a rolling pin or potato masher. Simmer over a medium heat to create a pink syrup dressing, then strain through a sieve.
3. To serve, divide the pâté evenly and spoon into a 7cm food ring on each plate to create neat discs. If you don’t have a ring, use 2 large spoons to quenelle the pâté (shape it into an oval). Add the roasted grapes and top with the sliced chestnut and tarragon leaves, then drizzle over a little of the grape dressing to finish. Serve with your choice of bread and butter or crackers.