Ingredients 

• ½kg Courgettes
• ½tblsp salt
• 25gm butter
• 2 eggs
• 150ml double cream
• 1 tblsp of each - fresh chervil/chives, parsley, mint and tarragon
• Pinch cayenne
• Freshly ground black pepper
• Veg oil for greasing

Method

1. Coarsely grate the courgettes, put in colander and add salt - 1 hour  to drain excess liquid
2. Rinse courgettes under cold running water, strain and pat dry with cloth
3. Melt butter in pan, add courgettes and 'sweat' for approx 10mins - not brown. Leave to cool
4. Heat oven to 180̊C/350F/Gas4
5. Line a 1ltr loaf tin (or similar sized container) with greaseproof paper then grease paper
6. Put eggs in a bowl with cream and whisk very slightly to blend together. Add courgette/butter and all chopped herbs. Stir well and season with cayenne and black pepper
7. Pour into prepared tin.  Place in a bain marie (roasting tin with cold water) sufficient to come up to half way on pâté tin. Lay a piece of tin foil over the top of the pâté tin to prevent browning
8. Bake in oven for 1 - 1½ hours - the pâté should be just firm to touch but not allowed to go too solid
9. Cool and refrigerate until turning it out.
10. Serve on a bed of salad of choice, scatter a few mixed herbs on top.  Good with hot bread