Seasonal cooking: Sardine pate

WHAT’S SEASONAL IN JULY?

Springing up next month will be the youngest and most tender varieties of spring onions, while fresh sardines are also more widely available at this time of year – though, of course, you can find them year-round in tins.

Spring onions are, in fact, simply white onions harvested at a young age. They belong to the same family as garlic, leeks, shallots and chives. The smallest, thinnest onions are the youngest and best, and should ideally have straight leaves and white bulbs.

NUTRITIONAL VALUE

Spring onions are an excellent source of Vitamin C and calcium, as well as dietary fibre, Vitamins A and B6, thiamine, folate and minerals such as potassium, copper, chromium, manganese and iron. Fresh sardines are a great source of omega-3 fatty acids.

RECIPE

Sardine pâté on toast

Serves 5

Typical portion size for one to four years: 65g (35g pâté, 25g toast)

Preparation time: 10 minutes

Cooking/assembly time:

5 minutes

Ingredients

• 1 spring onion
• 1 clove garlic
• 65g cucumber
• 1-2 sprigs fresh basil
• 120g tin sardines, in brine, drained
• 1 tsp lemon juice
• 50g Greek yoghurt
• 25g cottage cheese
• 5 slices white bread
  
  

Method

1. Dice the spring onion, garlic, cucumber and the basil.
2. Put the sardines in a blender with the lemon juice and process until the sardine mixture is a smooth consistency.
3. If necessary, drain the yoghurt and/or cottage cheese in a sieve, then mix with the sardines.
4. Fold in the garlic, cucumber and basil.
5. Toast the bread and then spread with the pâté.
   
   

Serving suggestions

• Allow children to spread their own pâté onto the toast. Serve with grilled tomatoes.
  
  

Recipe adapted from: Nature Trails Day Nursery

https://bit.ly/2Iyum9x