Make bread into crumbs in food processor. Mix all the ingredients together by hand till well blended. Place in a loaf tin. Cover tightly with foil and put in to a roasting tin which is half filled with water.
Cook for 1 1/2 hours at 150 Fan oven
Heat oven to 140C/fan. Put all ingredients into a casserole dish into which they fit snugly. Make a flour and water soft dough to seal the lid to the casserole. Put in oven for 3 hours.
1. Preheat the oven to 200C/400F/Gas 6. Cut the aubergines in half, prepare and salt. Brush cut sides with a little oil, place on a baking sheet and bake for 35-40 minutes until the flesh is tender.
2. Scoop out the flesh to within 1cm/1/2in of the skin. Chop the flesh, then heat one tablespoon of the oil and fry the pepper and shallots until soft. add the flesh and seasoning, mixing well.
3. Pile the mixture back into the shells. Arrange the tomatoes and goat’s cheese in alternate lines along the top. Drizzle over the remaining oil and sprinkle with the thyme. Return to the oven for 20-25 minutes.
Serves 4
1. Process the onion, garlic, ginger, galangal, pepper, chillies, spices and a splash of water until smooth.
2. Heat the oil in a large, wide casserole and cook the spice paste for 5 minutes. Add the meat and cook for a couple of minutes, then add the coconut milk, lemon grass and salt.
3. Bring to the boil, stir, reduce heat and simmer for 2 hours or until the meat’s tender and the sauce thickened.
Combine all the ingredients except crisps and cheese. put in a pyrex dish and top with crisps and cheese. Bake in a pre-heated oven at 450F for 10-15 minutes. Serve warm over a salad. Freezes well.
Serves 4