• 1kilo mince
• 2 lge onion, chopped
• 1oz butter
• 2 large slices white breaD
• 2 tbsp Madras curry paste
• 2 cloves of crushed garlic
• 2 tbsp mango chutney
• 3 tbsp sultana
• 1 tsp mixed herbs
• Half tspf ground cloves
• Half tspf all spice
• Salt and pepper
• 2 large eggs, beaten
• Half pint Milk
• 6 bay leaves

1. Preheat oven to 180C/350F/Gas 4/Fan160. Pour cold water over the bread and leave to soak.

2. Fry the onions in the butter, stirring for 10 minutes. Add garlic and mince stirring until colour changes. Stir in curry paste, herbs, chutney, sultanas, spices and a couple of bay leaves. Sali and pepper.

3. Cover and simmer for 10 minutes. Squeeze the water out of the bread and mix into the meat. Put mixture into an ovenproof dish and press down.  Best made previous day and kept chilled.

4. For topping, beat eggs and milk with seasoning and pour over the meat. Rest of bay leaves go on top and bake for 40 minutes until top is set and beginning to look golden.

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