Bobotie

Bobotie

Core recipe

250ml skimmed milk
3 egg yolks
1 tsp mild curry powder
low fat cooking spray
500g lean minced beef
1 small onion, diced finely
1 garlic clove, crushed
1 eating apple, cored and diced
generous pinch of chilli flakes
1 tsp coriander seeds, crushed
1/2 tsp ground cloves
1 tbsp tomato puree
2 tsp beef gravy granules
227g can apricot halves in natural juice, drained
3 bay leaves
500g mashed potatoes to serve

Preheat oven to Gas mark 4, 180ºC.

Heat 250ml milk in a pan until just boiling. Put the egg yolks and curry powder in a jug then gently whisk in the hot milk. Wipe out the pan and return the curried milk to the pan. Cook over a gentle heat for 3 - 4 minutes until thickened. Remove from heat and allow to cool.

Heat a non-stick pan, spray with cooking spray and brown the mince for 5 - 8 minutes. Remove and set aside.

Heat the pan and spray again, gently cook the onion, garlic and apple for 5 - 6 minutes until sofened. Return the mince to the pan, add the spices, tomato puree, gravy granules and 100ml water. Bring to the boil and transfer to a 1 litre ovenproof dish.

Level the mixture with a spoon and arrange the apricot halves on top. Pour over the custard and add the bay leaves. Bake for 30 minutes until golden. Serve with the mashed potatoes and some green beans.