Serves - 2
Time - 1 hour 15 mins
Olive Oil - 3 tbsp
Butter - 15g
Onion - 1 finely chopped
Celery Sticks - 2 finely chopped
Garlic Cloves - 2 finely chopped
Flat Leaf Parsley - handful finely chopped
Chestnut Mushrooms - 200g finely chopped
Green Lentils - 100g
Red Pepper - 1 halved, deseeded and finely diced
Carrot - 1 grated
Rosemary - 1 tsp
Oregano - 1 tsp
Smoked Paprika - 1 tsp
Tomato Purée - 1 tbsp
Vegetable Stock - 300ml
Fresh Breadcrumbs - 100g
Walnuts - 100g
Cheddar - 100g grated
Eggs - 3 lightly beaten
1. MIX THINGS HOT | 15 mins
Preheat the oven to 180C/fan 160C/Gas 4
Finely chop the onion, celery, garlic, pepper, mushrooms and parsley.
Heat the oil and butter in a large frying pan and cook the onion and celery for about 5 mins until beginning to soften. Then and the garlic and mushrooms and cook for a further 10 mins.
Stir in the red pepper, grated carrot, tomato puree, oregano, paprika and lentils and cook for about 3 mins, then add the vegetable stock and simmer over a gentle heat until all the liquid has been absorbed or evaporated off so that the mixture is somewhat dry. This should take about 25 minutes. Set aside to cool.
2. MIX THINGS COLD | 10 mins
Lightly crush the crickets in a pestle and mortar.
Stir them in the bowl alongside the breadcrumbs, nuts, eggs, cheese and rosemary and a pinch of salt and some ground black pepper. Make sure the mixture is well incorporated.
Line the base and sides of a 1.5 litre loaf tin with parchment paper then spoon the mixture in, pressing down trying to get rid of big air gaps.
3. BAKE | 50 mins
Cover the tin with foil and bake for 30 mins. Then remove the foil and bake for a further 20 mins until firm when pressed.
Allow the loaf to cool slightly then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve.
Drizzle that gravy all over if you’re feeling naughty. We’re always feeling naughty. 😎
Cook this recipe with our Ready to Cook Dried Crickets.