Lentil bobotie

Step 1: Heat 2 tbsp sunflower oil in a wide pan over a medium heat and fry 2 onions until soft and golden.

Step 2: Add 3 cloves garlic, 1 tbsp fresh ginger, 2 tbsp mild curry powder and 1 tsp ground turmeric and fry for 1 minute, stirring, until the spices smell toasty.

Step 3: Add 10 ½ oz brown or green lentils and 3 ¼ cups vegetable stock, bring to the boil, then simmer over a low heat, stirring now and then, until the lentils are soft and nearly all the liquid has gone.

Step 4: Stir in 1 carrot, 3 tbsp apricot jam, 3 tbsp fruit chutney, 2 ⅛ oz raisins or sultanas, 1 lemon juice, half the ⅔ oz flaked almonds and 1 tsp salt. Cook for 3–4 minutes more until thick enough that a spoon leaves a clear path across the pan. Taste: it should be sweet, sour and gently spiced all at once.

Step 5: Heat the oven to 350°F (325°F fan). Spread the filling in a 20 × 30 cm baking dish and press it level.

Step 6: Whisk 3 eggs, 1 ¼ cups milk and 1 pinch ground turmeric and pour slowly over the back of a spoon onto the filling. Tuck 4 bay leaves or lemon leaves upright into the custard and scatter over the rest of the ⅔ oz flaked almonds.

Step 7: Bake until the custard is set, puffed and golden with no wobble in the centre.

Step 8: A common mistake is a runny filling: the custard sinks and the dish turns soggy. If yours looks wet, cook it down further before topping. Rest 5 minutes and serve with yellow rice.