Butternut and Apple Soup with Kale Chips

Butternut and Apple Soup With Salt and Vinegar Kale Chips~ The Luminous Kitchen

Last weekend was the first really rainy weekend we have had this winter. Yes the Gold Coast is sheer magic in winter, however I jumped at the opportunity to make a delicious, rustic butternut and apple soup that was just perfect for a wet and windy day snuggled up indoors.

We eat kale chips a lot. They are by no means a filling snack but there is a strange satisfaction that comes with making them well and getting that sweet spot where they are just crispy, but not flaking apart when you try to eat them. They go perfectly with this soup and add a bit of excitement to it.

I also really like the acidic balance that the apple cider adds to an otherwise rich soup.

Butternut and Apple Soup with Kale Chips
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 onion, sliced
  • 1 butternut, peeled and diced into 3cm chunks
  • 1 apple, peeled and diced
  • 2Tbls coconut oil
  • 1 heaped tsp ground ginger
  • 1 heaped tsp ground cumin
  • 3 Tbls apple cider vinegar
  • 2 bay leaves
  • 2 L chicken/vegetable stock
  • 1 bunch kale ( about 5 stalks)
  • sea salt and pepper to season
  • 100 ml cream or Greek yogurt ( I like the sourness of the Greek yogurt better)
  1. Preheat the oven to 220C
  2. Saute the onion in 1 Tbls coconut oil for 1 minute then add the diced butternut.
  3. Allow the butternut to caramelize slightly while stirring now and then.
  4. Add the apple and the spices and season with salt and pepper
  5. Pour in the chicken stock and 2 Tbls apple cider vinegar, add the bay leave and bring to the boil, then reduce the heat and allow to simmer until the butternut is soft.
  6. While the soup is cooking tear the kale leaves from the stems, wash, then dry in a salad spinner and set aside on kitchen towel. ( The leaves need to be very dry)
  7. Transfer the kale to a baking sheet lined with grease proof paper. Gently massage a little coconut oil into the leaves, then sprinkle with sea salt and 1 Tbls of apple cider vinegar. Place in the hot oven for about 10 minutes watching that they don't burn on the edges. Remove from the oven once done and set aside.
  8. Remove the bay leaves and using either a blender or a stick blender, blend the soup until smooth
  9. Add the cream, reserving a little to serve with, then season generously with salt and pepper. Stir through, garnish with the kale chips and serve.


Gluten Free Passionfruit Mini Almond Cakes

The Luminous Kitchen ~ Gluten Free Almond Bundt Cakes

Having friends over for tea this weekend? Try these little beauties, but be warned they are slightly ADDICTIVE. I may or may not have eaten three in a row… while trying to photograph them.

Super soft, super moist and the passionfruit gives a much needed tang.

The Luminous Kitchen

Gluten Free Passionfruit Mini Almond Cakes
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 4 egg whites
  • 1 cup (160g) icing sugar
  • ⅔ cup (80g) almond meal
  • ⅓ cup ( 50g) gluten free cake flour
  • 125g unsalted butter, melted
  • 1 tsp grated orange zest
  • Passionfruit glace
  • ½ cup icing sugar
  • 1T melted butter
  • pulp of 2 passionfruit
  1. Preheat the oven to 180C
  2. Grease a 12 hole bundt pan ( you can use a muffin pan as well)
  3. Whisk the egg whites in a medium bowl until just combined. Add sifted almond meal,gluten free flour, icing sugar, butter and rind. Whisk until just combined then divide the mixture evenly among pan holes.
  4. Bake for 15 minutes then remove from the oven, allow to cool slightly, then turn out onto a cooling rack.
  5. To make the glace, mix all the ingredients together then spoon over the cooled cakes and serve.

The Luminous Kitchen


Kedgeree recipe www.theluminouskitchen.com

Both my parents are English so having poached haddock and kippers at breakfast wasn’t as weird to us as it may sound to some. I loved to have poached haddock, dowsed in vinegar, on buttered, fresh white bread. ( I know that sounds gross, but it was one of my favorite meals as a kid) I remember one morning my little sister actually called home to be fetched from school because the vapor from the poached fish had seeped into her school jersey and she was mortified that she smelled like fish. I guess thats not ideal in high school. (Sorry Jules)

So the other week I was over the moon when I found smoked haddock in the supermarket  here. The fishmonger actually asked me if I was English because he said it’s only ex-pats that buy it. If you can, try to buy the undyed haddock.

I haven’t made kedgeree since I was about 10 years old. It was one of the first meals I learnt how to cook when I was little, however when I was looking over some kedgeree recipes last night I saw most call for curry powder… I couldn’t believe it .. I have never made kedgeree with curry powder before. I must have missed that in the recipe when I was a kid.  So needless to say my recipe is curry powder free and the image is egg free because to be quite honest I just plain forgot it for the shoot. Whoopsie.

Kedgeree is a great cook once eat twice meal so if you want double up the recipe and you can just heat it for lunch the next day. I also like to cook double the amount of rice anyway to keep in the fridge to add to salads or other meals in the week. I do this with most grains I cook. Easy quinoa porridge in the morning anyone?

Recipe type: Easy Dinner Ideas
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 cup brown rice
  • 2 fillets smoked haddock
  • 1 onion, diced
  • 2T butter
  • 2T thick cream
  • juice of ½ lemon
  • 1 handful italian flat leaf parsley, finely chopped
  • ¾ cup frozen baby peas
  • 2 eggs
  • salt and pepper to season
  1. Cook the brown rice to packet instructions then set aside.
  2. Bring a small pot of water to the boil then reduce to a simmer. Add the eggs one by one and cook for 8 minutes then remove, drain and run the eggs under cold water. Peel and set aside.
  3. Meanwhile place the 2 haddock fillets in a pan on the stove and cover with water. Bring the water to the boil then reduce heat to a simmer and cook for 7-8 minutes. Turn the heat off and set aside.
  4. Lightly sauté the onion in butter and season with salt and pepper. Add 4 Tbls of the poaching liquid to the onions. Then add the rice, cream, lemon juice and chopped parsley and stir through.
  5. Place the frozen peas in a cup, then pour boiling water over them. After a few minutes drain and stir through the rice.
  6. Flake the fish through the rice, cut the eggs in half and serve on top.
  7. Season with salt and pepper and serve with a wedge of lemon.

Kedgeree recipe.

Smokey Beetroot Dip

Smokey Beetroot Dip ~ The Luminous Kitchen

I love this smokey beetroot dip. It’s as easy to make as hummus ( just takes a little longer to roast the beetroots) and it’s great to keep in the fridge to have with carrot sticks or crackers in the afternoon when the 3 o’clock munchies hit.

The smoked paprika really gives a beautiful smoky, rich flavor and the lemon juice cuts through the richness of the roasted beetroots.

You can store it in the fridge in a sealed container for up to 6 days.

Smoky Beetroot Dip
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 medium beetroots
  • 1 Tbls olive oil
  • 1 can chickpeas, drained
  • juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ tsp sea salt flakes
  • 1 level Tbls smoked paprika
  • 2 Tbls chopped dill
  • 1 Tbls pumpkin seeds
  • small handful of sprouts to garnish
  • crumbled feta to serve ( optional)
  1. Preheat the oven to 200C
  2. Wash the beetroot, then cut into quarters and toss in the olive oil. Season with some salt and pepper and roast in the oven on a lined baking sheet for 40 minutes or until tender.
  3. When the beetroots are done, remove from the oven and set aside to cool
  4. Combine the chickpeas, lemon juice, garlic, sea salt and paprika in a food processor. Add the beets when they are cool enough.
  5. Process until smooth.
  6. Garnish with dill, sprouts, pumpkin seeds and feta and serve with carrot sticks or crackers.


Moussaka With Cauliflower “Bechamel”

Moussaka with Healthy Cauliflower Bechamel Sauce ~ The Luminous Kitchen. Gluten Free


This went down like a treat in our house. I love béchamel sauce, but who wants the unnecessary white flour needed to make it? I came across this recipe for Creamy Cauliflower Sauce from Pinch of Yum and it is ridiculously yummy and a great way to sneak more veggies onto kid’s plates.

By adding the carrots to the mince I was able to almost double the amount of the beef layer and once again sneaking those veggies in.

You might have left over cauliflower béchamel, depending on how much you choose to use, but it freezes really well so just pop any left overs in a container in the freezer.

Moussaka With Cauliflower "Bechamel"
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • I onion, diced
  • 3 cloves garlic, finely diced
  • olive oil
  • 500g grass fed beef mince
  • 3 organic carrots, grated
  • 2 cans diced organic tomatoes
  • 1.5 large eggplant, sliced into 5mm discs
  • Cauliflower “bechamel”:
  • 1 head cauliflower
  • 1/ 2 cup vegetable stock
  • ½ cup milk
  • 3 cloves garlic, minced
  • salt and pepper to season
  • 150g parmesan, grated
  1. Saute the onion until tender, then add the garlic and saute for another minute.
  2. Add the beef mince and brown all over.
  3. Add the diced tomatoes and the carrots and cook on a medium to low heat for an hour adding water as you go so that the sauce doesn't dry out.
  4. Meanwhile brush the sliced eggplant on each side with olive oil and bake in the oven on a lined baking sheet for 10 minutes at 190C or until they are soft and starting to brown, then remove from the oven and set aside.
  5. To make the cauliflower “bechamel” sauce cut the cauliflower into small florets then cook them in boiling water until tender. Add the cooked cauliflower to a blender with ½ cup of vegetable stock and milk ( you may need to do this in batches). Blend until smooth.
  6. Lightly saute 3 garlic cloves in 25g butter then add the blended sauce and heat through.
  7. In a lasagne dish, layer the ingredients beginning with the beef mince on the bottom, then topping with half the parmesan, then spread out the eggplant and pour over cauliflower bechamel( you might have left over cauliflower sauce which you can freeze to use again). Top it off with the remaining parmesan and bake in the oven at 180C for 30 minutes or until the parmesan has melted and browned.

You Eat The Way You Live

Jo Anderson ~ The Luminous Kitchen


Geneen Roth is an American bestselling author and authority on compulsive eating. She believes that our relationship to food, money and love is an exact reflection of our deepest held beliefs about ourselves and the amount of joy, abundance, pain and scarcity we have ( or are allowed to have) in our lives.

She  says “You eat the way you live”

When I first heard her say it, this simple phrase took up residence in my head. It sashayed it’s way around trying to attach to memories of dark places, eating disorders and self hatred. It burrowed its way in deep and still I could not make sense of it.

Until finally I was able to unhook from my stories, detached from myself and take a good hard look under the hood that I had kept so brilliantly closed for so long and finally I understood what it meant for me.

When I live my life fully, follow the good, trust my heart, have faith, but detachment from all outcomes , I eat well. When I express my soul’s desires, I eat well. I eat to nourish and fuel myself because I am sustained by so much more.

I eat badly when I’m not living in alignment with my values and my beliefs, when I hunger for more from life, but allow fear to restrict and confine me, when I listen to the stories and ignore my calling. I eat badly when I don’t value myself.

This good or bad has nothing to do with what I am eating and everything to do with how I eat it.

I used to feel powerless like I was at the effect of life and not attracting the life I desired. Even when I thought I was creating life on my own terms I really wasn’t. I was locked into the WHEN and IF game.

“When I lose 5kg I will feel free, sexy, feminine” and  “I will be so good if I just have 3 green smoothies today”  The more I focussed out there the less in touch within I felt.

I thought the emptiness could be filled with food so I used it, like a drug, to numb the feeling and to dim my light. I used food when I wanted to escape, to leave my body, to be living a different life.

There was no pleasure in eating. I didn’t know how to savor the crisp bite of a tart apple or revel in the silkiness of just one piece of chocolate melting over my tongue. I didn’t taste food because I used it to leave the present moment, to escape for just a nanosecond.

When I wasn’t using food to escape, I devised so many rules around how I was allowed to eat that there was no room left for enjoyment.

I didn’t recognize that what I really hungered for was connection, adventure, freedom, creative release and meaningful work. Once I did I set out discovering how to bring those into my life and the most magical things began to unfold.

Today I make it a conscious, daily effort to savor and enjoy food and to not use it. I eat healthy good food most of the time, but not always …do I get it right every day?  Absolutely not, but I try and that for me is eating well.

I don’t think we take enough time to focus and direct our light within these days. We watch contrived snapshots of peoples lives on Instagram and hunger for more from our own, yet because we are so disconnected and out of touch we can’t distinguish between real hunger and wanting more from life.

So open your heart wide and fully.. listen to that whisper within because it’s gentle tugging is pulling you in the direction of your wildest dreams. Stop the sabotage, stop the numbing. Embrace nourishment of your soul, of your body and of this one precious life.

You eat the way you live… You eat the way you feel about yourself.

It is a way of being first and doing second…. a journey with no destination. This is about living your life now, in this moment and loving it because you choose to.

So tell me, because I would love to connect over this topic,  how does the way you eat reflect in your life?

The Luminous Kitchen Wins an Award Woohoo


The Luminous Kitchen has won it’s first award thanks to Ness from Becomingness.com.au. Thank you so much for the nomination darling.

The Liebster Blog Award recognizes bloggers that have a growing audience and winning it requires me to do the following




// Link back and recognize the blogger who nominated me

Vanessa (Ness) Vickery from becomingness.com.au is a Nutritionist and soon to be Life and Wellness Coach. I am so inspired by Ness’s story and the gentle reminder that what we choose to fill our plates and bodies with has such a profound impact on our entire lives. I just love Ness’s healthy, down to earth recipes so make sure you check out her site for real food inspiration and get her gorgeous new free ebook, Healthy Dinner Eats. Thank you so much again Ness for nominating The Luminous Kitchen.//Answer 10 questions given to me by my nominator


//Nominate another 10 bloggers for the award

My nominees are

1. Vienda from viendamaria.com

2. Meg from adventuringhome.com

3. Tegan from teganwestra.com

4. Em from emilyrosecurrie.com

5. Karla from timesoflayt.com

6. Renee from littlegirlswithgreatbigdream.com

7. Tara from feedmeblog.com

8. Carly from living-brightly.com

9. Bec from bloggersbazaar.com.au

10. Claire from thisislifeblood.com

//Create 10 questions for them to answer:

1. If you were to have a band what would you call it?

2. If you could learn any language instantly what would it be?

3. If you could pick another career other than the one you are pursuing what would it be?

4. What is one little known, strange fact about you?

5. If you could visit any country which one would it be?

6. If you could donate $10 000 to charity which charity would you pick?

7. If you could create one thing what would it be?

8. If you could only read one book for the rest of your life what would it be?

9. What does your ideal day look like?

10. What is one piece of advice you can offer to someone wanting to start a blog?

//Notify my nominees

//Get an award button and display it proudly

Here are the questions Ness asked me:

1. What inspired you to start your blog?

I worked as a self taught cook on yacht for most of my 20′s, but when we moved to Australia I knew I didn’t want to work in a restaurant kitchen. I had always drooled over beautifully styled foodie pics on Pinterest, but I let that voice in my head tell me I could never do that. When Corey and I started our health food biz, FoodActually, I wanted to take some photos of our products. A local in the coffee shop I was working in gave me a dslr camera and started to play and have fun with it, learning as I went. When I started taking a decent photo I wanted to find a way to share my recipes and photos with people. I also wanted to inspire people to take back their kitchens and showcase that cooking real food doesn’t have to be boring, tedious or tasteless.

2. Do you prefer beach or snow?

Coming from South Africa I haven’t spent much time in the snow besides a trip to Austria in 2012. I thought I would be so much better at snowboarding than I actually was. Picture it… me holding onto the face of a very icy, steep slope that Corey had convinced me to go down.. clinging to it face on like a crab and crying because I was convinced I would be stuck there forever all the while mini euro kiddies are flying passed me on skies. So I think its safe to say I’m more of a beach girl.

3. What is your favorite band/artist?

Ben Howard. LOVE

4. What skill would you like to learn?

I love that we live in a world where you can teach yourself how to do just about anything with the help of the internet and Youtube tutorials. Although it’s not my style of cooking I would love to learn some Heston techniques in the kitchen.

5. Where was the last place you travelled to?

The past year and a half have been all about grounding for me. Moving to Australia after years traveling on yachts I have needed to be in one place and embrace being all here even when my itchy feet have made me want to fly. So it was a while ago now but the last place I travelled to was the Maldives on honeymoon. Pure paradise.

6. What do you do to pamper yourself?

I love to exfoliate and dry brush and then smother my entire body in coconut oil

7. Are you an early bird or a night owl?

Early bird all the way. I wake up at 5.30 on Sundays … who does that? Its not on purpose by the way.

8. Who is your idol?

Hmm I have a few in different areas. Food Photography.. Katie Quinn Davies. I ADORE her work. Jamie Oliver… for his passion and the work he does in educating people about real food. I love me some Tony Robbins… the man is made of passion and purpose. Turia Pitt… for her fighting spirit.

9. What is your favorite childhood memory?

Camping all over Africa with my mom, dad and 3 sisters. African sunsets, close encounters with wildlife, endless fights in the back of the combi, the vile taste of malaria tablets and the sweet smell of campfires.

10. What is your favorite quote or affirmation?

“Everyone has oceans to fly if they have the heart to do it. Is it reckless? Maybe. But what do dreams know of boundaries.” ~ Amelia Earhart.

Italian Buckwheat Salad


Italian Buckwheat Salad

If you follow me on Instgram you’ll know that about two weeks ago I attempted Katie Quinn Davies’s Apple, Ginger and Blueberry Pie. Now hers looks like a pie you want eat with your hands and by the fistful, my gosh it is beautiful and mine… well … have you seen those Pinterest Fails?… that’s how mine turned out.

Pastry is just not my strong suit.

I tried another recipe from her gorgeous cookbook, the Fregola Salad and it was so delicious, but fregola is a type of pasta, much like Israeli couscous and made with wheat flour so in order to make it a gluten free dish I thought I would try it with buckwheat and it worked beautifully.

A little while back I did a post on How To Make Preserved Lemons and I have had loads of emails from you wanting to know how to use them. I guess I totally took it for granted  because I eat them with everything from salads to smoked salmon to straight out the jar…. is your face twisted up right now thinking about the sourness? I just love them and this salad is a perfect way to enjoy preserved lemons. Another way is in a beautiful risotto.

If you don’t have preserved lemons on hand you can add some lemon zest and a bit more lemon juice to bump up the lemon flavor.

Corey and I ended up eating it for lunch, dinner and then lunch again just adding in some ingredients to change it up. We added sun dried tomatoes for one meal and sautéed butternut for another.

Italian Buckwheat Salad ~ The Luminous Kitchen

Italian Buckwheat Salad
Cook time: 
Total time: 
Serves: 4
  • 1.5 cups buckwheat
  • 1 onion finely diced
  • olive oil
  • 3 cups vegetable stock
  • 1 tsp smoked paprika
  • juice of 1 lemon
  • ½ cup almond slivers, toasted
  • 5 rashers streaky bacon or pancetta
  • 1 punnet cherry tomatoes
  • 1 preserved lemon
  • ½ cucumber de-seeded and finely diced
  • 1 can chickpeas, drained
  • ¾ cup frozen peas
  • 1 handful Italian flatleaf parsley finely chopped
  • 1 handful mint leaves torn
  • 80g feta cheese
  • salt and pepper to taste
  1. Heat the oven to 190C
  2. Saute the onions in a little bit of olive oil in large, deep frying pan until tender, then add the buckwheat and allow to toast slightly in the pan for 1-2 minutes, all the while giving it a good stir.
  3. Add the stock, cover and allow to simmer for 10 minutes, stiring now and again.
  4. Meanwhile line a baking dish with foil and lay out the bacon on one side and the cherry tomatoes on the other. Bake in the oven for 10 minutes. The cherry tomatoes may need to be removed before the bacon and set aside. You want the bacon to be nice and crispy.
  5. Once the bacon is done, remove from the oven, allow to cool slightly and chop into small pieces.
  6. Check on the buckwheat, you may need to add a little more water while it cooks for another 8 minutes. You want it to be slightly undercooked because buckwheat tends to become mushy when over cooked. Once all the liquid is absorbed and the buckwheat still has a very slight crunch to it, it is ready. Set aside to cool.
  7. While the buckwheat is cooling bring a small pot of water to the boil. Add the peas and allow to cook for 3 minutes then remove them from the heat, strain the hot water and place some ice cubes over them so the cooking process is stopped. (The peas retain their vibrant green color this way.
  8. When the buckwheat is cooler drizzle some olive oil and the juice of 1 lemon over and season with salt and pepper.
  9. Add the rest of the ingredients and mix .
  10. Serve along side a summer BBQ as a fresh and flavor packed side or enjoy on its own.


Want to start blogging? Here’s How


In March this year I did a blogging course called Bright Eyed and Blog Hearted created by Rachel MacDonald, a big hearted blogging coach with a stellar blog and a background in PR.

I had followed Rachel’s work for a while and knew I was in for something spectacular. Little did I know just how incredibly valuable the course would be. In true Rachel style she massively over delivered, far exceeding expectations. Think a step by step guide of how to become a successful blogger.

Want to do something you love, connect with people all over the world, be location independent and make money from blogging? The dream? Well Bright Eyed and Blog Hearted is just the ticket.

My traffic has increased exponentially since doing the course despite posting less frequently and I have a community now of people who not only read my blog, but engage with my work. After all why do we blog in the first place?…. to connect. I have also had agencies contacting me to advertise on my site ( something I am not doing at this stage yet) Since creating my work with me page I have been flat out with lifestyle shoots and food styling jobs – all recommendations from Bloghearted girls.

If you have a business in 2014 you cannot afford not to have a blog – a place where potential customers can engage with you and get to know you a bit more.. what you stand for, what’s important to you, learn how much they are valued.

Besides the mind blowing content what I found to be of such incredible value was the Bloghearted facebook group. Think 300+ ( more now) likeminded, positive people ready to support and cheer each other on. I have made so many friends online and in person through our regular local meet ups.

It is priceless.

Some of the Gold Coast Bloghearts catching up over spelt pizzas and ginger kombucha

Some of the Gold Coast Bloghearts catching up over spelt pizzas and ginger kombucha










I don’t often do affiliate links because I will only recommend something that I stand behind 100%, but I stand behind BE+BH 200%. I have been singing the course’s praises since I started it and was blown away by it and I am so excited to be able to offer it to you today. Rach is opening the course again and you have until Thursday 24th June to sign up.

The course in 8 weeks long and it is all done  online. You can go at your own pace and because you gain access for life, you can go back and do it over and over again. ( I am doing it again this time around)
The cost is AUD$397.

If you would like to know more please don’t hesitate to email me with any questions you have.


..and when you are ready to hop onboard you can do so here


But don’t just take my word for it…. you can read heaps of lovely testimonials from current Bloghearts and learn more about the course by clicking here.


(This is an affiliate link)

I can’t wait to start this journey again with you.



Red Thai Chicken Lasagne


Red Thai Chicken Lasagne ~ The Luminous KitchenWow this year is going quick.

We are just about in July can you believe it?

It sure is the year of the horse and I feel like I’m in flat out gallop. I have started working on 3 cookbooks for 3 separate clients and each one is going to be just gorgeous. I am doing all the styling and photography for each one so that has been keeping me really busy and all the while working on some of my own projects.

I can get lost in doing my own shoots when I have free reign over what I create, but it has been an interesting challenge working on projects for clients when we shoot 10 recipes in a day while fighting the early setting winter sun for the perfect natural light and for me relying on my creativity to show up, but what I have come to know is that creativity is not something that comes and goes.. it is who we are and when we trust that it will be there when we need it most and stop over thinking things, out it comes to play.

What I love most about working with food is that  like music and the infinite combination of notes to make up melodies forever so are there infinite ways to put ingredients together and create magic. …

Just like Red Thai Chicken Lasagne… Italian/Asian fusion and you know what? – It works  and is quite simply delicious. I LOVE traditional Italian lasagna, but what is even better  about this recipe is that it is so much easier to make because you don’t need to make the béchamel layer so it’s perfect for an easy weeknight meal. Let me know in the comments below how you enjoy it when you try it out.

5.0 from 1 reviews
Red Thai Chicken Lasagne
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 organic chicken breasts cut into small pieces
  • 2 Tbls Red Thai Curry paste
  • 1 can coconut cream
  • juice of 1 lime
  • 1 tsp fish sauce
  • ½ butternut grated
  • 6 lasagna sheets ( gluten free lasagna sheets work really well here too)
  • 1 cup shredded mozzarella
  • Fresh coriander to serve
  1. Preheat the oven to 180C
  2. Heat a large pan on the stovetop and add the red curry paste. Stir it in the pan with a wooden spoon, releasing all the flavors, then add the coconut cream.
  3. Bring to the boil, then reduce the heat to a simmer. Squeeze in the lime juice and fish sauce and allow to simmer for 5 minutes.
  4. Add the chicken and grated butternut and give it a good stir.
  5. Cook until the chicken is cooked through and the butternut is soft. If the sauce reduces too much add a little water. ( you want it to be quite runny)
  6. Begin to layer the lasagna in a lasagna dish starting with the chicken mixture on the bottom then the lasagna sheets. You should be able to have 3 layers of lasagna sheets and 4 layers of chicken with the top layer being the chicken mixture. Then top with mozzarella and place the dish in the oven, uncovered.
  7. Bake for 30 minutes or until the cheese has browned nicely, then turn the oven off and allow to sit for 15 minutes before serving so that the pasta sheets soak up excess liquid.
  8. Serve with fresh coriander.