Serves 4 as a main course

• ½ cup dried apricots
• ½ cup medium sherry
• 500g de-boned veal, cubed
• 1 tablespoon peri peri oil
• 2 tablespoon sunflower oil
• Seasoned flour
• 2 onions, diced
• 3 carrots, sliced
• 2 celery sticks, sliced
• 2 tablespoons chopped parsley
• 1 cup chicken stock
• 1 cup apricot juice
• Sour cream pastry – posted under pastries

Soak the apricots in the sherry. Brown the veal, in batches, in the oils. Remove meat from pan and season with season flour.

In the same saucepan, sauté the onions until soft and glazed. Add the carrots and celery and stir-fry until nicely glazed. Add parsley, stock and juice. Bring to the boil, add the meat and simmer very slowly with lid on for 1 ½ to 2 hours until tender. Add apricots. Dish into a pie dish, leave until cold and top with pastry, brush with egg glaze and bake at 220oc for 35 – 40 minutes.

Variations: Replace veal with turkey, chicken, duck or pork.