Step 1

Preheat the oven to 200C/180C fan forced. Grease a 20 x 30cm baking dish. Combine the cream and stock powder in a jug and set aside.

Step 2

Heat 1 tablespoon oil in a large, deep frying pan over medium heat. Reserve a large handful of chopped kale. Add the remaining kale and 1 tbs water to the pan. Cook, stirring often, for 1-2 minutes or until the kale has wilted and the water has evaporated. Transfer to a bowl.

Step 3

Heat the remaining 1 tablespoon oil in the pan. Add the leek and garlic and cook, stirring, for 2 minutes or until soft. Add to the wilted kale. Cut each slice of pumpkin into 4-5cm pieces.

Step 4

Arrange a layer of sliced potato over the base of the prepared dish, overlapping slightly. Season. Top with half the kale mixture, then half the lentils. Drizzle with a little cream mixture. Top with a layer of pumpkin. Cover with the remaining kale mixture, then remaining lentils, seasoning as you layer. Drizzle with a little cream mixture. Finish with a layer of the remaining potato and pumpkin. Pour over the remaining cream mixture. Cover dish with foil and bake for 1 hour.

Step 5

Uncover the dish and top with the reserved kale. Scatter with cheese. Bake, uncovered, for 20 minutes or until golden. Stand for 10 minutes before serving.