50g butter
1 large onion, finely chopped
4 celery stalks, finely sliced
1 green pepper, finely chopped
4 spring onions, sliced
2 garlic cloves, peeled and chopped
1 tbsp chopped fresh parsley
1 tbsp chilli sauce
1 tbsp Worcestershire sauce
2 bay leaves
125ml evaporated milk
125ml tomato ketchup
750g minced beef
250g minced pork or sausage meat
2 free-range eggs, lightly beaten
250g breadcrumbs
Freshly ground salt and pepper

50 g butter 1 large onion, finely chopped 4 celery stalks, finely sliced 1 green pepper, finely chopped 4 spring onions, sliced 2 garlic cloves, peeled and chopped 1 tbsp chopped fresh parsley 1 tbsp chilli sauce 1 tbsp Worcestershire sauce 2 bay leaves 125 ml evaporated milk 125 ml tomato ketchup 750 g minced beef 250 g minced pork or sausage meat 2 free-range eggs, lightly beaten 250 g breadcrumbs

1 Melt the butter in a large saucepan and add the onion, celery, pepper, spring onions, garlic, parsley, chilli sauce, Worcestershire sauce and bay leaves. Cook over a gentle heat, stirring occasionally, for about 6 minutes.

2 Add the evaporated milk and ketchup and continue to cook for a further 2 minutes. Remove from the heat and allow to cool. Discard the bay leaves.

3 Preheat the oven to 180C/Gas 4.

4 Place the beef and pork in a large bowl, add the eggs, breadcrumbs and vegetable mixture, and season. Place the mixture in an ungreased roasting dish and bake for 25 minutes. Raise the temperature to 200C/Gas 6 and bake
for a further 35-40 minutes.

5 Serve from the roasting dish.