Lentil and Black Olive

This looks good on a plate with the paler gorgonzola crostini, above. The idea is adapted from the glorious recipe for black hummus in Recipes 1-2-3 by Rozanne Gold and is, in effect, just a purée of cooked puy lentils and bought tapenade – I use Merchant Gourmet’s black olive paste – with a spoonful of Cognac added. Remember that although it looks suitable for vegetarians it isn’t: the tapenade contains anchovies.