Instructions: Heat the oil in a frying pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until they have softened and lightly coloured, about six minutes. Add the tomatoes, basil or thyme and the wine. Simmer for about 15 minutes, stirring from time to time, until a fairly thick tomato sauce forms - about 12-15 minutes. remove from heat and leave to cool. Preheat oven to 180C. Place the capsicum, parsley, basil, chicken, breadcrumbs, capers, Tabasco, salt, pepper and beaten eggs in a bowl. Add the cooled tomato sauce and mix thoroughly (use clean hands).

Trim the bacon and line two medium-size loaf tins (about 21 x 13 x 7 cm ) with overlapping rashers of bacon. You may have to trim it to fit the ends. Dont worry if rashers overhang the tins, as you will fold them over later. Divide half the mixture evenly between the lined tins. Nestle three hard-boiled eggs, if using them, into the mixture, down the length of the tin.

Cover evenly with remaining chicken mixture. Fold over any overhanging bacon and top with any left over bacon. Place on a foil or paper-lined oven tray to catch any spills and cook for one and a quarter hours. Cover loaves lightly with foil if they start to become to brown on top. Remove from oven and allow to settle for 10 minutes before turning out of tins. Serve one loaf immediately, garnishing the dish with parsley sprigs. The second loaf or any remaining meatlaof will keep well for about 3 days in the fridge.

Note ; To roast the capsicum, place them on an oven tray in 220C oven. Roast them, turning them occasionally until they are charred and blistered all over. This should take about 20 mins. Remove capsicum from the oven. Place them in a plastic bag, seal tightly and leave until cool. Once they are cooled enough to handle, peel off the skin, discard the seeds and core and chop the flesh finely.

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