Prep time: 20 mins

Cook time: 1 hour 10 mins

Serves: 8


25g dried porcini mushrooms

200ml boiling water

2 tablespoons olive oil

1 onion, finely chopped

2 sticks of celery, finely chopped

1 carrot, finely chopped

1 leek, finely chopped

1 red pepper, finely chopped

6 spring onions, chopped

2 cloves of garlic, crushed

500g minced veal

500g minced pork

150g chicken livers, trimmed

2 teaspoons chilli sauce

2 teaspoons tomato puree

100ml almond milk

3 eggs, beaten

75g almond flour (or gluten-free breadcrumbs)

1/2 teaspoon ground cumin

1/2 ground nutmeg

1/2 teaspoon paprika

2 teaspoons freshly ground black pepper


1. Heat the oven to 170 degrees.

2. Soak the dried porcini mushrooms in the boiling water. Set aside for 15 minutes while you get on with the veg mix.

3. Heat the oil in a large pan and cook all the finely chopped vegetables (use a food processor to get them super fine) for about 15 minutes over a low heat, making sure they do not brown or catch on the pan.

4. Drain the porcini, reserving the liquid, and chop the mushrooms finely. Add to the pan of veg with the garlic and cook for another 5 minutes. Tip the contents of the pan into a bowl and allow to cool. The porcini soaking liquor can be frozen and used in risottos or gravies (see, a helping hand for a third meal. You’re winning right now).

5. Add the veal and pork to the vegetable mix. Blitz the chicken livers in a food processor for a few second and pour into the bowl. Add the rest of the ingredients and mix well so that everything is evenly distributed.

6. It’s a good idea to fry and taste a little of the mixture, so that the seasoning can be adjusted before cooking. Once you’re satisfied, spoon the mixture into a lined loaf tin and place in a bain-marie in the oven for an hour.

7. To serve, turn out on to a serving dish and slice.

Prep Time: 15 mins

Cook Time: 16 mins

Makes: 8 Scotch Eggs


10 eggs

100g rice flour

150g gluten-free breadcrumbs or polenta

Rapeseed oil, for deep-frying

1. Boil 8 of the eggs for 5 minutes, then refresh in cold water and peel. Meanwhile, beat together the remaining eggs well.

2. Wrap the boiled eggs in a 1-2cm layer of the meatloaf mixture.

3. Roll the eggs first in rice flour, then in beaten egg and finally in either gluten-free breadcrumbs or polenta.

4. Heat the oil for deep-frying to 180 degrees and fry the Scotch eggs for 10 minutes, until golden brown. Drain on kitchen paper before serving.

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