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1 tbsp olive oil

15g butter

1 large onion, finely chopped

2 sticks celery, finely chopped

2 garlic cloves, finely chopped

Handful flat leaf parsley, finely chopped

200g chestnut mushrooms, finely chopped

100g green lentils

1 red pepper, halved, deseeded and finely diced

1 large carrot, grated

1 tsp rosemary

1 tsp smoked paprika

2 tbsp tomato purée

300ml vegetable stock

100g fresh breadcrumbs

100g walnuts

100g mature cheddar, grated

3 large eggs, lightly beaten

50g whole Bugs, crushed



Preheat the oven to 180C/fan 160C/Gas 4.

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.


Finally, lightly crush the bugs in a pestle and mortar and stir them in 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.


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. 😎

This recipe is isn't one you can get in a BUG Box – click below for these.

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