Baked cricket and mushroom nut loaf

recipe information

01 The easiest way to cook this dish is to first cook the lentils and rice separately (follow the packet instructions). Allow them to cool, then make all four mixes in separate bowls before layering them into an oiled 23cm/9 inch (23cm x 13cm x 8cm) loaf tin. To start, preheat the oven to 190°C/375°F/gas mark 5.

02 For the lentil layer, toast and chop the walnuts then mix them with the cooked lentils and 100g/3½oz/¾ cup of the grated cheddar.

03 For the brown rice layer , toast and chop the hazelnuts and mix them with the carrots and sultanas.

04 For the brown rice layer, toast and chop the cashews and mix them with the cooked rice and remaining cheddar.

05 For the main mix, heat half the oil in a saucepan over a medium heat, add one of the onions and a garlic and cook for a few minutes until the onions are translucent. Add the whole crickets and then the wine and cook for about 5 minutes. Allow to cool, then mix with the breadcrumbs, chopped herbs, eggs, sweet chilli sauce and spices. This mix should be wetter than the others as it is the adhesive.

06 Next, assemble the loaf. Put the lentil layer in the base of the loaf tin. Compress the layers as much as you can with the back of a spoon. Next, add half of the main mix. Then add the carrot layer on top and compress. Add the remaining main mix. Finally add the brown rice layer and compress. Wrap the top with foil and bake in the oven for 35-45 minutes.

07 For the sauce, heat the remaining oil in a pan over a medium heat. Add the celery, the other onion, thyme and bay leaf and cook for 2-3 minutes. Add the stock and mushrooms and bring to the boil. Cook until it is reduced by a third. Add the cream with salt and pepper to taste.

Serve the nut loaf sliced with the sauce on top.

Ingredients

• 500g/1lb 2oz/3 cups red lentils
• 400g/14oz/2¼ cups brown rice
• 100g/3½oz/1 cup walnuts
• 350g/12oz/3 cups cheddar, grated
• 100g/3½oz/⅔ cup hazelnuts
• 600g/1¼lb carrots, grated
• 150g/5½oz/¾ cup sutanas
• 100g/3½oz/⅔ cup cashews
• 50ml/2fl oz/4 tbsp olive oil
• 2 large onions, finely diced
• 4 garlic cloves, finely chopped
• 20g/¾oz crickets
• 200ml/ 7fl oz/1 cup white wine
• 70g/2½oz/1½ cups breadcrumbs
• ½ tsp chopped mixed herbs
• 4 large eggs, beaten
• 7 tbsp sweet chilli sauce
• ½ tsp each mild or hot paprika, ground ginger, cinnamon, cumin
• ¼ tsp mixed spice
• 400g/14oz celery, roughly chopped
• 2 thyme sprigs and 1 bay leaf
• 300ml/10fl oz/ 1¾ veg stock
• 200g/7oz chestnut mushrooms
• 200ml/7fl oz/1 cup heavy (double) cream
• salt and black pepper, to taste