• 1 kg washed beetroot
• 1 kg golden kumara
• 2 tbsp canola oil
• ¼ wholegrain mustard
• 2 tbsp olive oil
• ½ tsp turmeric
• 2 oranges
• Italian parsley

Cover the beetroot and cook until tender.  Preheat the oven to 180C.

Wash the kumara, slice into chunks and put in a large baking dish with the canola oil.  Season with salt and pepper and bake for about 35 mins, stirring occasionally.

To make the dressing place the mustard, turmeric and olive oil into a bowl with the zest from the oranges.  Cut the skin and the pith from the oranges and segment them.

Peel and slice the beetroot and then arrange on a platter with the kumara and orange before pouring over the dressing and sprinkling with the chopped parsley

Serves 4-6

• 2 chicken breasts
• 1 small onion
• 2 cloves of garlic
• 150 g uncooked white basmati rice
• 4 tbsp water
• 1 large jar of Indian simmer sauce
• Assorted vegetables of your choice

Preheat the oven to 180C.  In a pan cook the thinly sliced chicken pieces in a little oil, onion and garlic for about 3 minutes.  Add in the jar of sauce, rice, water and vegetables.  Bring to the boil and then transfer to an oven proof dish with a lid and cook for about 35 mins.