Turkey and lentil pâté

Preparation

1. Put the lentils in a saucepan, cover generously with water and bring to the boil.
2. Simmer for about 45 minutes or until tender.
3. Drain well and set aside to cool.
4. Heat the oil in a large frying pan and fry the shallots and garlic over a moderately high heat for 2 minutes or until they have softened.
5. Reduce the heat to moderate and add the turkey mince and the livers.
6. Cook, stirring, for 8–10 minutes.
7. Pour in the Marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes.
8. Season with salt and pepper.
9. Transfer the mixture to a food processor.
10. Add the coriander leaves and cooked lentils, and process for a few seconds to form a coarse paste consistency.
11. Alternatively, chop the coriander finely, and mash all the ingredients together thoroughly using a fork.
12. Spoon into 6 ramekins, pressing down well with the back of the spoon.
13. Cover and chill for about 2 hours before serving with toast, garnished with fresh coriander sprigs.