Instructions: This unusual combination of flavours comes from Argentina. The original recipe includes fresh peaches but substituting ripe mango is an improvement.

30 g butter 1 medium onion, finely chopped 1 kg pork and veal mince 8 slices stale white bread Milk 1 bay leaf, crumbled 1 teaspoon oregano 1 tablespoon parsley, finely chopped 2 hardboiled eggs, chopped 3 tablespoons pitted Greek olives, chopped 300 g mango flesh, peeled and chopped Salt and pepper 3 eggs, tightly beaten.

Melt the butter and cook the onion gently until it is transparent.

Add the minced meat and cook until it changes colour, breaking up lumps with a fork. Take off the stove.

Soak the bread in milk, squeeze out and break up. Mix with the onion-meat mixture. Then add the herbs, eggs, olives, peaches, seasonings and eggs. Blend well.

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