A full proof, all in one complete recipe that can be fed as a meal or used as a topper.
TIP - You can switch the pork offal for lamb’s of beef
Adult complete cooked recipe - 157 Kcals per 100g
Method:
Preheat the oven to gas mark 4/ 350f/ 160c
To cook the millet - take 120ml of bone broth and bring to the boil add the millet and cook for 15 minutes on a low heat
Whilst the millet cooks take a bowl and add in all the other ingredients and mix well. This works best when adding an ingredient at a time and mixing before adding the next.
Once cooked add in the millet
put in the oven for 45-50 minutes until cooked through
Remove and Leave aside to fully cool
Once cooled portion up
Will keep in the fridge for 2-3 days or portion up and freeze for up to 3 months
Ingredients
590 g - 5% fat pork mince
120g - sardines (tinned)
100g - Grated Courgette
55g - Raw mussels (cooked and frozen if not)
50g - Pork Kidney
50g - Pork Liver
pinch of Himalayan salt
Always practice good hygiene by washing lick mats, equipment and surfaces with hot soapy water.
