Preheat oven to 180C (350F). Roast hazelnuts for 10 minutes, or until golden brown and smelling toasty. Remove from the oven, allow to cool for a few minutes then tip onto a clean tea towel. Close up the tea towel and give the nuts a good rub to encourage their skins to flake off, then pick out the nuts.
While the nuts are roasting, heat coconut oil in a frypan (skillet) over medium heat. Add shallots and garlic, cook for a few minutes until softened then add the mushrooms, sage and nutmeg. Season with a little salt and pepper and cook for 5-10 minutes, until the mushrooms are well coloured and much of their liquid has cooked off.
Add brandy to the pan carefully, it may flame (mine didn't, which was very disappointing!). Stir to deglaze the pan and cook for a minute or two until the alcohol has cooked off and the brandy liquid has reduced. Turn off the heat.
Add cooked mushroom mixture, toasted hazelnuts, brown lentils and black olives to a blender or food processor and blend until smooth. It's a thick mixture, so you'll need to stop and scrape down the sides a few times. Season with salt and pepper to taste.
Scrape the pate mixture into a container or serving bowl and refrigerate until cool and firm, 1-2 hours ideally.
Serve with toasted, sliced baguette or crackers of your choice.
I used a 50:50 mix of button and portobello mushrooms.
Nutrition information is estimated for pate only, and does not include baguette or crackers for serving.