Duck & beetroot toasts

• chopped beetroot250g g
• small red onion↗1

  chopped, plus extra to serve

• red wine vinegar↗1 tbsp tbsp
• orange↗finely grated zest 1

  finely grated zest 1

• olive oil↗2 tbsp tbsp
• baguette↗
• duck pâté

  or goat's cheese

Step-by-step instructions

1. 1

   Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.

2. 2

   Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).

3. 3

   To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat’s cheese.