Ingredients:

1 small round loaf
1 egg
2½fl oz (75ml) milk
4 or 6 rashers back bacon
1 oz (25g) butter or margarine
1 oz (25g) cooking oil
6 oz (175g) mushroom
1 oz (25g) plain flour

English mustard
¼ pt (150ml) brown stock
salt & pepper
Spring onions

Instructions:

1. Cut base crust off small round loaf and hollow out until a bread ‘shell’ is left. Invert
and cut top into v-shapes to decorate.
2. Whisk egg with milk and dip bread in the mixture until thoroughly coated. Deep fry in
hot oil until browned and crisp. Drain on absorbent paper and keep hot while preparing
filling. Wipe and slice the mushrooms.
3. De-rind bacon rashers, stretch a little by running the back of a knife along them, and
fry in a little extra fat, if necessary. When cooked roll up each rasher into a ‘curl’ and
keep hot.
4. Add the extra butter or margarine and oil to the pan. Add the sliced mushrooms,
stalks and all, and sauté over low heat until cooked. Sprinkle over flour and stir until
absorbed; add a pinch of mustard then gradually add the stock, stirring well between
each addition. Season with salt and pepper. If the mixture is too runny, turn up
heat and boil to reduce liquid a little.
5. Heap the mixture inside the bread case, top with bacon rolls and serve hot, garnished with
spring onions.

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Ingredients:

1 lb (450g) minced turkey
1 onion
1 tbsp (15ml) olive oil
½ oz (15g) butter
3 drops Tabasco sauce
1 tsp (5 ml) Worcestershire sauce
1 level tsp (5ml) dried mixed herbs
salt and pepper
2 egg yolks
fresh breadcrumbs for binding
seasoned flour
oil for frying

Instructions:

1. Fry grated onion in oil and butter until soft and transparent.
2. Mix the minced turkey, sauces, herbs, seasoning and cooked onion in a bowl.
3. Now add the egg yolks and, if the mixture becomes too soft, add a few breadcrumbs.
4. Turn the mixture out onto a clean working surface and divide into 6 even size round flat
cakes. Dip each one in seasoned flour and then fry in a little oil.

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