1¼ litres chicken or vegetable stock, preferably free-range or organic
• 6–7 lime leaves
• 3 fresh red chillies, deseeded
• 2 garlic cloves, peeled
• 1 large thumb-sized piece of fresh ginger, peeled
• 3 sticks of lemongrass, trimmed and squashed with the back of a knife
• sea salt and freshly ground black pepper
• a small bunch of fresh coriander
• olive oil
• 1 heaped teaspoon five-spice
• 1 teaspoon ground cumin
• 1 onion, peeled and finely sliced
• 1 large butternut or acorn squash, halved, deseeded and cut into 1 inch chunks
• 200g basmati rice, washed
• 2 x 400ml tins coconut milk
• juice of 3-4 limes
optional: 1 fresh red chilli, finely sliced