Melt the margarine in a saucepan and sauté the onion until transparent. Add the soaked bread and any excess liquid and cook over a high heat, stirring all the time until no free liquid remains. Off the heat.

Crumble in the yeast and add the remaining ingredients. Adjust seasonings. Beat well and press into shallow serving dish. Cover and leave to cool.

Serve on individual plates with a salad garnish and triangles of wholemeal toast.