VEG - SPINACH PATE

700 GMS SPINACH LIGHTLY STEAMED AND CHOPPED FINE

A SMALL BUNCH SPRING ONIONS, CHOPPED FINE

2 LARGE CARROTS COARSELY GRATED

4 FL OZ MILK

4 FL OZ SINGLE CREAM

50 GMS BUTTER OR OIL2 TSP SALT

1 TSP DRIED BASIL

PEPPER TO TASTE

4 EGGS, BEATEN

Grease a loaf tin with fat and line the base with foil. in a large frypan heat the butter/oil add the spring onions and carrots and cook for about five minutes. Stir in the spinach, cream, milk, salt, pepper and basil. Bring to a boil then remove the pan from the heat and add the eggs , stirring continuously. Pour the mixture into the prepared loaf tin and cover with foil. Put the loaf in a large dish filled with water and bake for little over an hour. Check by inserting a knife in the centre and if it comes out clean it is done. If not bake a little more.Allow to cool. 

To serve loosen the pate from the sides of the dish and turn onto a flat dish. Garnish and serve.