Wild Pork Mini Meatloaves

• 1 Kg wild pork mince

• 1 bulb fennel, finely chopped

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup breadcrumbs

• 2 Tbsp milk

• 1 Tbsp dried tarragon

• 1 tsp salt

• 1 tsp crack black pepper

• 12 Slices of prosciutto

• 1/4 cups Maple syrup

Roasted Apple and Nectarine Salad

• Olive oil

• 1/4 cup Maple syrup

• 6 Red apples

• 6 Nectarines

• Tub of Cream cheese, softened

• 1/4 cup pecans, roughly chopped

• Extra maple syrup for drizzling

• Mint leaves, sliced for garnish

To serve: 6 mini loaf tins

1. Preheat an oven to 200C fan bake.

2. Heat oil in a pan over medium heat and add the fennel, onion and garlic and cook until softened, about 6-8 minutes. Remove from heat and let cool.

3. Place breadcrumbs and milk into a large bowl, mix and let the breadcrumbs soften for a few minutes.

4. Add pork mince, tarragon, salt & pepper, cooled fennel mixture and mix well to combine.

5. Grease 6 mini loaf tins and line each with 2 slices of prosciutto.

6. Divide pork mixture evenly between the tins. I use damp hands to form the mix into loaf shapes before placing into the tins.

7. Fold the prosciutto over and glaze with maple syrup.

8. Dice apples into chunky wedges and remove the cores.

9. Halve nectarines and remove the seeds. It's ok if the seed doesn't easily come out, you can remove it later.

10. Place into a baking dish and drizzle apples and nectarines in olive oil and maple syrup.

11. Place meatloaves and fruit into the oven and bake for about 15 mins or until the fruit is soft and meat loaves are cooked through.

12. Smear cream cheese onto a plate and spoon the roasted fruit and juices on top.

13. Sprinkle over pecans, drizzle with a bit more maple syrup and garnish with chopped mint leaves.

14. Meat loves can be served hot or cold.

Serves 6