150 g Brugge butter
120 g mushrooms
1 lemon
150 g lean, diced bacon
150 g grated, mild Brugge cheese
3 shallots
4 slices of multi-grain bread
1 tbsp mustard seeds
Black pepper
½ tsp sea salt
½ tsp chopped thyme
½ tsp coriander powder
A pinch of nutmeg
500 g minced beef
¼ litre vegetable stock
Olive Oil
1 sheet greaseproof paper
1 cake tin
Finely slice the shallots and fry them briefly with the bacon in 50 g butter.
Dice the bread including crusts and fry with the bacon mixture, adding the vegetable stock.
Let this infuse for 15 minutes away from the heat.
Then stir into the mixture the mince, cheese, mustard seeds, thyme, coriander powder, 100 g melted butter, nutmeg, pepper and salt.
Slice the mushrooms, baste with lemon and add to the mixture.
Line a baking tin with greaseproof paper then put the mixture on top.
Bake this in a pre-heated oven for 75 minutes at 200 °C.
Let this harden in the fridge for at least 2 hours and serve with lettuce, red currant jelly and olive oil.