Jono & Jules do food & wine

We made this on the first dark night after the clocks changed. A delicious spicy baked dish from South Africa that we had heard of many times but never tasted. Definitely give this one a go as the flavours are fantastic.

Wine Suggestion: An old favourite provided the match tonight: the Secateurs Red by Adi Badenhorst. A Shiraz, Cinsault & Grenache blend, this shows how Swartland holds it’s own against similar Southern Rhone wines; a juicy and spicy red with class.

Bobotie – serves 6

• butter, for greasing
• 4 tbsp of olive oil
• 3 onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 bay leaves
• 1½ tsp mustard seeds
• 2 tsp curry powder
• ½ tsp chilli flakes
• 1 tsp turmeric
• 1 ½ tsp garam masala
• 1kg beef or lamb mince (we used lamb)
• 100ml red-wine or cider vinegar
• 100g flaked almonds
• 120g raisins
• 50g fresh breadcrumbs
• 75g fruit chutney (we used Crossogue Preserves’ Irish Harvest Fruit Chutney)

For the topping:

• 3 eggs
• 500ml full-fat milk
• 3 bay leaves

Heat the oven to 180C/160fan/gas 4.

Grease a large baking dish and set aside.

Warm a large, wide casserole over a medium heat and add three tablespoons of oil.

Add the onion, season with salt and pepper, and sweat for 10 minutes, until soft. Stir in the garlic, bay leaves and spices and cook for another few minutes. Tip the mixture into a bowl and set aside.

Put the pan back over the heat and add a tablespoon of oil. Season the meat with salt and pepper and brown in the hot pan in batches, breaking up the meat with a wooden spoon and cooking until dark. When the meat is all browned put it all back in to the pan and add the vinegar, almonds and raisins.

Turn the heat down low and simmer for five minutes. Remove from the the heat, stir in the breadcrumbs and chutney and check the seasoning. Tip the mixture into the greased baking dish, level the top with the back of a spoon and leave to cool for 5-10 minutes.

Beat together the eggs and milk and pour over the meat. Scatter over the bay leaves, then bake for 30-35 minutes, or until the top is golden and the custard just set. We served with brown rice and Tenderstem broccoli.

(Original recipe by Thomasina Myers in the Guardian, 21 Oct 2019)