A full proof, all in one complete recipe that can be fed as a meal or used as a topper.
TIP - you can substitute the canned sardines for salmon and the courgettes for kale.
Method:
Heat oven to 180C/160C fan/gas 4.
Line and Grease a 1kg loaf tin with the 1/2 tsp of coconut oil.
Add All the wet ingredients to a large bowl; beef mince, liver, kidneys, egg, courgette, sardines and mix
Then take the dried ingredients and oils and incorporated (this can be done with a large spoon or your hands if you feel brave!).
Spoon the mixture into the loaf tin.
Put in the oven and bake for 40-45 mins Remove, let cool and turn on to a wire rack.
Will keep in the fridge for 2-3 days or portion up and freeze for up to 3 months
Ingredients
10% fat Beef Mince - 605g
Tinned Sardines - 120g
Grated courgette - 115g
Beef Kidney - 55g
Beef liver 55g
x 1 egg
Buckwheat Flour - 50g
1/2 tsp coconut oil (sunflower oil can also be used)
Will store in an airtight container for 2-3 days in the fridge or alternatively freeze for up to 3-4 months
Always practice good hygiene by washing lick mats, equipment and surfaces with hot soapy water.
