300g soft goat’s cheese
1 long green chilli, seeds removed, roughly chopped
2 cups fresh, podded broad beans or 1 cup frozen broad beans, skins removed, blanched
1 cup (160g) freshly podded peas, blanched, drained
1/4 cup flat-leaf parsley leaves
1/4 cup mint leaves
Zest of 1 lemon, plus juice of 1/2 lemon + wedges to serve
Toasted sourdough, to serve
Place all the ingredients except for the bread and lemon wedges in a food processor and whiz until smooth. Season, then transfer to a serving dish. Chill for 3-4 hours or overnight (the longer you chill it the better the consistency will be when serving).
Serve pâté with bread and wedges.