Butternut and Lentil Casserole is an excellent choice for entertaining - this dish does not mind waiting around to be served. Easy to make (even for novice cooks!) it is also quick enough to prepare for a weekday family meal.

• 1 Slice Bread (white or brown)
• 300ml Milk
• Peanut Oil
• Butter
• 1 Onion, large, sliced
• 50ml Yellow Curry Paste
• Khoisan Salt
• 20ml Green Tomato Chutney
• 15ml Pineapple Jam
• 15ml Worcester Sauce
• 20ml Brown Vinegar
• 100ml Water
• 400g Butternut, diced
• 400g Black Lentils, cooked
• 80ml Almonds, sliced
• 2 Eggs
• Turmeric
• 3 Bay Leaves

1. Soak bread in milk.
2. Heat some oil and butter in a large pan and fry onions. When onions are soft, add curry paste, salt, chutney, jam, Worcester sauce, vinegar, water and mix well.
3. Add the butternut and cook until tender. (tip: speed up the process by microwaving the butternut for 3 minutes on high), then drain and mash the bread, reserving the milk for later. Stir in the bread and then add the lentils.
4. Cook over low heat until everything is heated through. Add the almonds and spoon into a greased baking dish.
5. Beat 2 eggs with reserved milk (approximately 250ml), add salt and turmeric, then pour over butternut mixture. Push the bay leaves into the butternut base. Bake uncovered, at 180°C for 40 minutes or until topping is set.
6. Serve with Kilombero rice and extra chutney.