• 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)