We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Monday, 25 February 2013
I made this on Friday last week. It is a meatloaf made from sausagemeat from our Tamworth pig. I added a couple of handfuls of breadcrumbs, half an onion chopped, 5 small apples grated, a couple of crushed cloves of garlic and a smattering of cayenne pepper. I roasted it at 190C for half an hour. I am using it for lunches this week.