Duck bobotie

1) Soak 3 slices white bread in 350 ml milk for a few minutes. Squeeze the milk out of the bread, reserving it. Crumble the bread into a bowl. Add 3 eggs to the leftover milk, season with salt and ground black pepper and beat well. Set aside.

2) In a frying pan, fry 1 peeled and chopped onion in butter. Add 1 tbsp each of curry powder and turmeric. Finely chop the duck breasts and add to the pan. Fry until the meat is well sealed.

3) Pour the lot into a greased casserole dish and add the bread along with 4 tbsp smooth apricot jam, the lemon juice and the seedless raisins. Season with salt and ground black pepper and mix well in the casserole dish.

4) Press it all down flat, stick 4 bay leaves into the mix, cover with a lid or foil and bake at 180°C/Gas 4 for 15 minutes. Increase the heat to 220°C/Gas 7, pour the egg and milk mixture over the top of the bobotie and bake, uncovered, for a further 15 minutes until the topping is set and starts to turn gold.