Concrete and Clay

Ingredients: 50 grammes of cob nuts (either seasonal or removed from a bar of Ritter Sport chocolate), 2 knobs of butter, 2 cloves garlic, Concrete and Clay classic toast, chopped parsley to garnish.

Method: using a pestle and mortar, blend the nuts, butter and garlic to a smooth paste. Spread on grilled toast and garnish with a sprinkling of parsley. Enjoy with a glass of chilled sweet aperitif wine such as Coteaux de Layon from the Loire. If not, Dandilion and Burdock goes well.