1. Mix the pâté, parsley and breadcrumbs together and set aside.

2. Add the oil to a medium hot pan and add the shallots. Soften gently for 5 minutes without colouring.  

3. Turn up the heat and add the spinach. Cook quickly turning the mixture until the spinach is wilted and tender. Place in a colander to drain and cool. Once cool, squeeze out any excess water. Place in a fridge until ready to assemble. 

Roast Beetroot

1. Preheat the oven to 170ᵒc/Gas Mark 3.  

2. Peel each beetroot to approximately the same size and shape.

3. Place on a baking tray and pour over the oil, vinegar and water and add the salt, pepper and caraway seeds.

4. Cover with foil and place in the oven for 40-60 minutes until the beetroot is tender. 

Assembly

1. Increase the oven temperature to 180ᵒc fan/Gas Mark 4.

2. Flour a surface, roll out the pastry and cut to approximately 20cm by 40cm. 

3. Place 1/3 of the mushroom mix in the middle of the sheet and place the beetroots on top, forming a log along the mushroom. Place the rest of the mushroom mix on either side of the beetroot leaving a gap along the top for the spinach. 

4. Egg wash along the edge of the pastry and roll the pastry up the sides, make as tight a roll as possible. 

5. Egg wash the whole thing and position on a baking tray. Place in the oven for 25 minutes. Then, reduce the oven temperature to 160ᵒc/Gas Mark 3, covering if necessary, and cook for a further 15 minutes. Remove from oven and rest for 5 minutes. 

6. Serve.