Vegan broccoli, leek and lemon pâté

Method

1. Heat the oven to 170°C fan/gas 5. Chop the broccoli and leek into rough 2cm pieces, then tip onto a baking tray with the thyme. Squeeze over the lemon quarters, then add them to the tray and drizzle over 2 tbsp oil. Season with salt and pepper, toss well to coat, then cover the tray with foil and roast for 30 minutes.
2. Discard the lemon quarters and thyme sprigs, then transfer the vegetables to a blender. Whizz to a paste, adding a splash of water if needed. Taste to see if it needs more salt, then transfer to a bowl. Finish with a drizzle of oil, then scatter over the flaked almonds.