Roughly tear the crustless bread into pieces, place it in a bowl and cover with the milk. Leave this to soak while you get on with the rest of the Bobotie.

Preheat the oven to 180C/356F (160C fan/320F fan).

Heat the oil and butter in a large saucepan or frying pan and add the chopped onions and garlic. Gently fry over medium heat until the onions are soft and translucent. About 4-5 minutes.

Next, add the curry powder, chutney, apricot jam, Worcester sauce, turmeric and red wine vinegar to the onion mixture. Gently fry over low heat, stirring frequently for 1-2 minutes until everything is heated through and smelling fragrant.

Revisit the bread that's now been soaking in the milk for a few minutes. Drain the bread from the milk and roughly mash it with a fork. Keep the remaining milk, we will use it for the savoury egg custard topping later.

Add the mince, soaked bread, sultanas, salt and black pepper to the spicy onion mixture in the pan. Then, crumble the beef stock cube into the mixture.Give it a good mix and gently fry, whilst stirring, until the mince has lost its pinkness.Tip: A wooden spoon works great for breaking up the mince.

Remove the Bobotie mixture from the heat and stir in the beaten egg.

Spoon the meat mixture into a greased oven dish of roughly 30cm x 20cm and smooth the top.

Break the two remaining eggs into the leftover milk together with a pinch of salt and a pinch of turmeric. Whisk thoroughly until the egg yolks are fully incorporated and evenly blended.

Gently pour the egg mixture evenly over the top of the meat. Place the bay leaves on top. Try to space them out equally in a pattern of your choice.

Bake on the middle shelf of the oven for 50 minutes to 1 hour. The cooking time is a good guide, but ensure you have a bit of a crispy edge on the sides, that's the best bit of a well-baked Bobotie! Add on a few extra minutes if necessary.