• 4 large orange kumara
• Olive oil
• Salt and freshly ground pepper
• 2 heads of garlic with the top third cut off
• 100 g butter
• 2 tbsp chopped parsley

Preheat the oven to 180 C. Cut the kumara in half lengthwise and brush them with olive oil. Place cut side up in a baking tray and season with salt and pepper. Place the garlic heads in the dish alongside and drizzle with a little oil. Pour a cup of water into the pan, cover and cook for 40 mins or until the kumara is tender. Cook uncovered for a further 10 mins.

Squeeze one head of garlic into a bowl and mix with the softened butter and parsley. Scratch the cut side of each kumara with a fork and then place dollops of the garlic butter on the top. (Use the other head of garlic to garnish the plate)

• 1.5 kg lean chicken pieces (skin and fat removed)
• ¼ tsp saffron thread
• 1 red onion
• 3 cloves of garlic
• 2 tsp smoked paprika
• ¼ c dry sherry
• 400 g tin of diced tomatoes
• 1 c chicken stock
• 100 g green Sicilian olives
• 2 tsp cornflour
• 150 g roasted red capsicum
• 1 tbsp honey
• Parsley to garnish

Heat the oil in a pan and brown the chicken in batches. Transfer to a large casserole dish or crock pot. Cook the onion and garlic in the pan until softened and then add in the tomatoes, stock, spices, olives and sherry. Bring to the boil and then pour over the chicken pieces.

Bake for an hour at about 170C in the oven or for several hours in the crockpot and then stir in the cornflour paste, honey for the last 15 minutes of cooking or until slightly thickened.