Heat a dash of olive oil in a large frying pan, and add the sliced mushrooms and minced garlic. Cook over a medium-low heat for 5-10 minutes, stirring regularly, until the mushrooms have softened, and any excess liquid has cooked off. Remove from the heat and allow to cool for a few minutes.

Meanwhile, add the chickpeas, walnuts, and fresh parsley to a food processor. Blitz to produce a coarse crumb.

Add the garlic mushrooms and dried thyme, and blitz again until fairly smooth. Add the cream cheese and plenty of seasoning, and blitz one more time.

Divide the mushroom pâté into individual ramekins - you should be able to make around 6. Top each ramekin with a little melted butter, and leave in the fridge for several hours to set.

Alternatively, you can skip the butter, and just store the pâté in a bowl instead. Best served lightly chilled.