Adapted from Asda magazine June 2010, makes 2 x 4 people servings, one for now and one for later.
2 slices white bread
500ml skimmed milk
2 onions (medium sliced)
2 x 500g quorn mince (or other veggie mince)
3 level tablespoons cury powder
2 eating apples (cored and sliced)
4 tablespoons sultanas
2 tablespoons tomato puree
4 tablespoons mango chutney
4 free range eggs
4 bay leaves
Preheat oven to gas mark 3, break bread into small pieces and soak in 200ml milk.
Cook the onion and Quorn in a non stick frying pan until for 10 minutes, stir in the curry powder and cook for one minute. (this step may be best done in 2 batches, depending on the size of your frying pan)
Add the apple sultanas, tomato puree, chutney and soaked bread and milk. Stir well until mixed. Season then spoon into 2 oven proof dishes approximately 1 litre each. Cover with foil and bake for 45 minutes.
Lightly beat the eggs with remaining milk and pour over he two dishes. Put the bay leaves on the top and cook uncovered for another 30 minutes. Serve with salad, allow the other to cool before covering in cling film and freezing.