Although it’s now known that athletes require as much carbohydrate as protein, this protein-rich pâté will be very welcome as it is easily digestible.
seasoning to taste
Pre-heat the oven to 220°C/425°F/Gas mark 7. Cook the spinach with the butter and mushrooms in a covered pan for about 10 minutes, or until soft. Purée the mixture in a blender with the soya flour and eggs, then season. Pour into a buttered mould, place in a bain marie and bake for 30 minutes. Unmould while still warm.