Pilchard bobotie

2 slices brown bread, crumbled

125ml milk

15ml olive or avocado oil

1 onion, finely chopped

1 garlic clove, crushed

420g tin pilchards in tomato sauce

1 Granny Smith apple, grated

30ml chutney

125ml raisins

125ml yoghurt

2 eggs

5 bay leaves

1 Preheat the oven to 180°C. Mix the bread and milk together.

2 Heat the oil over medium heat and sauté the onion and garlic. Add the soaked bread, pilchards, apple, chutney and raisins. Mix well. Transfer to an ovenproof serving dish.

3 Beat together the yoghurt and eggs, then pour over the pilchard mixture. Dot in the curry leaves and bake for about 25 minutes until the custard has set.

Tip: This is a great makeahead dish, and tastes even better after standing. Serve with a side salad and yellow rice.

#pilchard #bobotie