Grease a 20 x 30cm casserole dish (or similar size).
In a medium to large pot, melt the butter and fry the onions until soft and translucent, add the garlic and cook for a few minutes more.
Add the spices, tumeric, curry powder, cumin, coriander, thyme and oregano and stir through.
Next brown the mince, stirring all the time to ensure it's cooked evenly.
Take off the heat once it's evenly brown.
Mix the mince together with the bread and milk in a bowl along with the apple/pear, chutney, sultanas/ raisins, orange zest and juice, vinegar and salt and pepper to taste.
Place the mince into the casserole dish and spread out evenly, pressing with the back of a spoon to ensure the mince is well formed into the dish.
Bake for approximately 45 minutes.
Whisk together the eggs, milk, cream and turmeric.
Remove from the oven and pour the custard over the cooked mince and garnish with the bay leaf.
Bake for a further 15-20 minutes or until the custard has just set.
