• 2-3 large purple kumara
• 1 t smoked paprika
• 1 t ground paprika
• 1 t ground cumin
• 1 dsp dry English mustard
• 1 t sea salt
• 1/2 t ground chilli powder
• 3 tbsp olive oil

Preheat the oven to 200C

Cut the kumara into 1.5 cm thick wedges. Put all the spices into a large plastic bag mix and then add the kumara and toss until coated. Tip the spice coated kumara wedges into a meat dish in a single layer and sprinkle with the oil.

Mix well and cook for about 20 mins until tender.
Serve with feta and sour cream dressing or tomato chili salsa.

• 400g lean pork mince
• 2 slices of bread (crumbed)
• 1 clove garlic
• 2 spring onions
• 1 tsp grated ginger
• 2 tbsp soya sauce
• 3 tbsp crunchy peanut butter
• 1/4 cup sweet chilli sauce

Mix all the ingredients together in a bowl or food processor, then using wet hands roll the mixture into balls. Spray a roasting pan with oil and bake the balls in the pan for 20 mins at 190C. Shake the pan at intervals to ensure even they cook evenly. Serve with salad or tucked inside a pita pocket.