“The Instant Pot is perfect for this recipe because it locks in flavour and keeps the bobotie moist. It also creates a feathery light egg custard topping – the pot doesn’t crisp up the topping, so I pop it into the air-fryer for 3–5 minutes to attain that golden blush on the top. If I am really pressed for time a chef’s blowtorch does the trick as well. The easiest way to prepare this is using a springform baking tin – it works well with both the air-fryer and Instant Pot, and the two colourful layers are beautifully presented when served.”

Serves: 6–8 | Preparation time: 30 minutes | Cooking time: 20 minutes

FOR THE EGG CUSTARD

4 large eggs, beaten 1 C (250 ml) milk

1 tsp (5 ml) freshly grated nutmeg Pinch of salt

FOR THE BOBOTIE

600 g lamb or beef mince 1 egg, beaten

4 slices stale bread, crusts removed, soaked in 1 C (250 ml) water for 5 minutes, drained

2 Tbsp (30 ml) canola, sunflower or olive oil 2 medium-size onions, finely sliced

2 tsp (10 ml) salt, or to taste

1 clove garlic, peeled and crushed 1 tsp (5 ml) turmeric

¼ tsp (1.25 ml) ground cloves (optional) 2 tsp (10 ml) Pakco curry powder

1 tsp (5 ml) kokni masala or ½ tsp (2.5 ml) chilli powder

¼ C (60 ml) golden sultanas or dried cranberries, soaked in ½ C (125 ml) cooled boiling water for 5 minutes, then drained

5 dried Turkish apricots, thinly sliced

4 bay leaves or citrus leaves, for garnishing

PREPARING THE EGG CUSTARD

1 Place all the ingredients into a mixing bowl and whisk. Set aside.

PREPARING THE BOBOTIE

1 Prepare a 20 cm springform pan by spraying it with nonstick spray. Also line the outside of the pan with aluminium foil to ensure it doesn’t leak during cooking.

2 Place the mince, beaten egg and bread (excess water squeezed out) into a mixing bowl. Use your hands to mix together until it resembles a meatloaf consistency. Set aside.

3 Turn on the Instant Pot and set it to Sauté mode on high setting. Heat the oil and then add the sliced onions.

4 Sauté the onions for 10 minutes, stirring every now and again.

5 Add the salt, garlic, turmeric, ground cloves (if using) and curry powder, masala or chilli powder and sauté for 2 minutes, adding just a dash of water if the ingredients are sticking to the bottom of the pot.

6 Switch off the Instant Pot and transfer the warm ingredients to the meatloaf mixture.

7 Add the soaked sultanas and sliced apricots and use a wooden spoon to combine.

8 The next step is to cook the bobotie, which means you’ll have to wash the inner pot of the Instant Pot first. Once washed, rinsed and dried, place it back into the Instant Pot ‘casing’.

9 Place the steaming rack into the Instant Pot.

10 Pour ¼ C (60 ml) water into the Instant Pot.

11 Spoon the mince mixture into the prepared springform tin and smooth the top.

12 Place the springform tin on top of the steaming rack.

13 Pour the egg custard layer on top and garnish with the bay or citrus leaves.

14 Secure the lid and move the vent up to Sealing Position. Select Meat/Stew on Medium Pressure and set the time to 10 minutes.

15 Once done, allow the pressure to release naturally, i.e. wait for the pin to drop.

16 Unlock and open the lid. Remove the springform tin and transfer to the air-fryer.

17 Set the air-fryer to 200 °C and air-fry for 4–6 minutes or until golden on top.

18 Remove the pan gently and rest on a cooling rack.

19 Insert a knife between the bobotie and springform pan and run it along the edges of the bobotie. Open the latch of the springform pan and extend the latch so that the sides of the pan separate from the bobotie.

20 Lift the bobotie with an egg lifter or slide it onto a serving platter.

21 Serve with a leafy salad.