Glam Living Eat well, live better

Food blogger and photographer Anett Velsberg shares dishes to fill your stomach – and your soul. Thai red curry noodle soup with shiitakes and broccolini

What you’ll need The how-to Heat the oil in a medium-sized pot. Add the garlic and ginger, and fry until fragrant. Add the stock and coconut cream, mix through and bring to the boil. Add the curry paste and reduce to a simmer for 15 minutes. Season with soy sauce, lime juice, salt and pepper. While the broth is simmering, heat oil in a pan and add the shiitakes. Fry until golden, then add 1 tbsp water to soften. Season with soy sauce and lime juice. Remove from pan and add the broccolini. Sauté until tender, but still crunchy. You can add water to speed up the process. Season with salt and pepper. To serve, place the noodles in a bowl. Add the shiitakes and broccolini, and top with the broth. Garnish with coriander, sliced bird’s eye chillies and sesame seeds. Enjoy!

What you’ll need The how-to Preheat the oven to 200ºc. Place the potatoes in a pot with cold water. Add 1 tsp salt, bring to the boil and cook until tender, for about 15-20 minutes. Drain well and set aside.

To make the dip, combine the avocados, coconut milk, lime juice, salt and pepper in the jug of a blender, and pulse to mix until the consistency of the dip is nice and thick. Taste and adjust your seasoning accordingly.

Line a baking tray with baking paper and place the potatoes on top. Using a potato masher, the palm of your hand or a fork, mash the potatoes so that they are flattened, but still in one piece. Toss with the garlic, oil, salt and pepper, and place in the oven for 10-15 minutes, until golden and crispy.

To serve, drizzle Sriracha Hot Chilli sauce on top of the potatoes and scatter fresh coriander leaves all over.