• 2-3 large purple skinned kumara

Mix together:

• 1 tsp smoked paprika
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1 tsp dry English mustard
• 1/4 tsp ground chilli powder
• 1 tsp sea salt
• 3 tbsp olive oil

Leaving the skin on, chop the washed kumara into wedges.  Place the spices in a large plastic bag with the kumara (hold the top of the bag closed!) and shake to coat the wedges.  Turn them into a roasting dish with the olive oil and bake at 200 C for about 20 mins or until tender.  Serve with  garlic aoli or sweet chilli sauce.

• 2 1/4 c flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt
• ½ c brown sugar
• 2 c grated carrot
• 1 c grated apple
• ½ c each of shredded coconut, raisins and chopped walnuts
• 3 eggs
• 1 oil
• 1 tsp vanilla essence
• 2 tbsp each of pumpkin seeds, sunflower seeds (for topping)

Preheat the oven to 180C.

Sift the dry ingredients into a large mixing bowl and stir in the brown sugar, carrot, apple, coconut, raisins and walnuts.  Make a well in the centre of the ingredients.

Place the oil, eggs and vanilla in a separate bowl and whisk until combined.  Pour into the dry ingredients and mix until just combined.

Spoon the mixture into a prepared muffin pan and sprinkle with the seeds.  Bake for about 25 mins or until a skewer comes out clean.  Makes 12.