Sun-Dried Tomato and Quark Spread

Method

1. Put the quark in a bowl and beat it with a whisk or fork until creamy. If it is crumbly, add 1–2 tbsp of sour cream or milk.
2. Stir in the paté until the spread is an even orange-red; for a marbled spread, fold it in only briefly.
3. Taste first, then add pepper and salt only if needed: the paté is already seasoned. Add paprika and lemon juice to taste.
4. Finely chop the chives, stir in half and scatter the rest over the top with a drizzle of olive oil to serve.
5. Serve straight away or, if you have time, cover and leave to infuse in the fridge for 30 minutes.