• 300g golden kumara, peeled, diced and parboiled
• 300g spaghetti
• 400g pork sausages, casings removed and rolled into balls
• 1 onion
• Fresh or dried sage to taste
• Fresh spinach (handful)
• 2 tbsp red wine vinegar
• 2/3 c cream
• 1 tbsp butter
• 25 g parmesan to serve

Cook the pasta in a large pot of boiling water until al dente.  Drain, reserving about ¼ c of the liquid.

Heat a large fry pan and brown the sausage and kumara (about 8 mins) before adding the onion, spinach and sage.  Add the vinegar and cook until this has evaporated before adding the cream and butter.

Add the pasta to the pan and season with salt and pepper, adding some of the reserved liquid if required.  Garnish with parmesan.

• 2 cup rolled oats
• 6 tbsp wholemeal or gluten free flour
• 1 tsp salt
• 2 tsp sugar
• ½ tsp baking soda
• 50 g butter
• 7-8 tbsp of hot water

Preheat the oven to 190 C.  Mix the first five ingredients in a bowl then rub in the butter until it resembles large bread crumbs.  Add the hot water half a tablespoon at a time until you have a thick dough.  The amount of water needed will vary depending on the oats.

Roll out on a lightly floured board to about ½ cm thick and cut into shapes.  Bake for 15-20 mins or until lightly golden in colour.