Add the stout, breadcrumbs, herbs and seasoning and mix together with a fork, being careful not to overwork it.

When mixture starts to bubble, add flour, breadcrumbs and mustard.

Add breadcrumbs and stir until they have absorbed oil and are golden.

Add the flour and breadcrumbs and cook for a further five minutes, stirring constantly.

Add breadcrumbs, stir well, remove from heat and leave for moment.

In a mixing bowl add your nuts, mushrooms, breadcrumbs, onion, garlic, egg and seasonings and mix well together.

Add the nuts, tomatoes, breadcrumbs, salt and pepper, mixed herbs and chilli.

Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown.

Add the egg mixture into the bowl and add breadcrumbs.

Fifteen minutes before serving, reheat the milk, add enough breadcrumbs with the cream and the butter to make a thick, sloppy sauce.