Bandecai with maccaroni and tomatoes

Ingredients

• 1 portion boiled macaroni (Cook macaroni in salted boiling water until tender, then drain before using.)
• 1 portion butter (Used to grease the pie-dish generously so nothing sticks.)
• 1 portion grated cheese (Used to dust each layer — macaroni, bandecai, and tomatoes. A hard cheese such as a Parmesan-style or aged cheddar works well for grating.)
• 1 portion boiled bandecais (okra) (Bandecai is the Anglo-Indian name for okra (bhindi). Boil whole or halved until just tender, then drain before layering.)
• 1 pinch white pepper (Used to dust the bandecai layer. White pepper is milder and less visible than black pepper.)
• 1 portion tomato (Sliced into rounds for the top layer. Use firm, ripe tomatoes so they hold their shape during baking.)
• 1 small amount milk (Just enough to moisten the bottom of the dish, not to cover the layers.)
• 1 yolk yolk of an egg (Beaten into the milk before pouring. Helps bind the layers lightly as it bakes.)
• 1 small amount cream (Optional substitute for milk if a richer result is desired. Use in place of, not in addition to, the milk.)

Instructions

1. 1Preheat your oven to 200°C (390°F / Gas Mark 6). Take a small pie-dish and rub the inside thoroughly with butter — coat the base and sides so the layers will not stick.
2. 2Spread the boiled, drained macaroni in an even layer across the bottom of the buttered pie-dish. This forms the base of your bake.
3. 3Using your fingers or a spoon, dust a layer of grated cheese evenly over the macaroni. You do not need a thick layer — just enough to cover the surface lightly.
4. 4Arrange the boiled, drained bandecais (okra) in an even layer on top of the cheesy macaroni. Dust them lightly with white pepper, then dust again with grated cheese.
5. 5Arrange the sliced tomatoes in a neat layer on top of the bandecais, covering the surface. Dust the tomatoes with grated cheese. This will form the golden, cheese-topped crust when baked.
6. 6In a small bowl or cup, beat the egg yolk into the milk (or cream, if using) until well combined. Carefully pour this mixture in amongst the layers — trickling it down the sides of the dish rather than pouring it directly on top. The liquid should only moisten the bottom of the dish; it must not come close to covering the layers.
7. 7Place the pie-dish in the preheated oven and bake for ten to twelve minutes, until the cheese on top is golden and the tomatoes have softened slightly. Keep a close eye on the dish as it is a short bake.
8. 8Remove the dish from the oven carefully using oven gloves. Serve the bake hot, straight from the pie-dish. Pour cold tartare sauce or mayonnaise into a small jug or sauce boat and place it alongside so each person can help themselves.