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A healthy menopause

Butter bean, anchovy and coriander pate

Serves 6

800g (two large tins) butter beans, drained and rinsed

100g canned anchovy fillets in oil

5 spring onions, finely chopped

2 tbsp olive oil

3 tbsp lemon juice

6 tbsp fresh coriander, chopped

Salt and ground black pepper to taste

Lemon slices to garnish

Put the butter beans, anchovy fillets, spring onions, olive oil and lemon juice in to a blender with salt and ground pepper to taste. Blend to a coarse puree. Stir in the coriander. Garnish with lemon slices. Serve with toasted wholemeal bread.