Zingy Turkey Pâté Recipe
Photo by Emma Goodwin

Zingy Turkey Pâté


Making pots of healthy pâté to dip crudités into, to spoon generously onto little gem lettuce boats, or to top hearty oatcakes is a big thing in my house. Here, leftover Christmas turkey lends itself to one of my favourite pâtés.  Containing healthy fats and protein, this makes a super light lunch after the richness of Christmas Day.

It also works brilliantly with leftover roast chicken at any other time of the year.


  • 250-300g cooked turkey
  • 1 tbsp light olive oil
  • 1 medium onion, sliced
  • 4 sage leaves
  • A pinch of nutmeg
  • 1 lemon – juice & zest
  • 1 tsp salt
  • A generous few grinds of pepper
  • 2 – 3 tbsp great quality extra virgin olive oil

Gently fry the onions and sage leaves together in a little light olive oil until soft, about 4-6 mins.

Place in a food processor with the rest of the ingredients and blend until smooth, adjust the olive oil accordingly to get it smooth but not too ‘wet’. Taste and adjust the seasoning if necessary.

Store in an airtight container, drizzled with a little more olive oil if you’d like.

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