BUG ROAST

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. 😎

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