3 medium red kumara, cut into 0.5cm-thick slices
Spray oil
1/2 teaspoon sea salt
1 large avocado
1 tablespoon oil
1/4 cup almonds
1/4 teaspoon sea salt, extra
2 oranges, peeled and segmented, juices reserved
1 spring onion, finely sliced
100g baby spinach leaves

Dressing
1/4 cup each: olive oil, orange juice
1 teaspoon each: grated fresh ginger, lemon juice

Preheat the oven to 180°C and line a baking tray with baking paper.
Arrange the kumara slices in a single layer on the tray, spray with the oil and sprinkle over the sea salt. Cook the kumara in the preheated oven for 8 minutes then turn the slices over and cook for a further 8-10 minutes until golden and tender. Set the kumara aside to cool.
Meanwhile, slice the avocado and spoon over any orange juice reserved from segmenting the oranges. Heat the oil in a small frypan and add the almonds. Toss for 2-3 minutes until the almonds are toasted and golden. Remove from the pan and sprinkle with the sea salt. Combine the dressing ingredients in a jar and shake well.
Arrange the spinach leaves on a serving plate. Layer the cooled kumara slices, avocado slices and orange segments on top of the spinach, mixing the spring onion through as you go. Drizzle over the dressing and sprinkle with the salted almonds to serve.
Serves 4
Made in 25 minutes

TIP
If you like your creamy juices a little more saucy, thicken the stock with 2 teaspoons of corn flour, mixed with 2 tablespoons water and add the mixture before the coconut cream.

8 baby sweetie kumara
2 tablespoons olive oil
1 tablespoon each: honey, wholegrain mustard
2-3 sprigs fresh thyme, leaves only
1 tablespoon olive oil, extra
6 rashers rindless eye bacon, sliced into batons
1 cup walnut halves or pieces
1/2 cup pumpkin seeds
1 orange, sliced flesh
2-3 cups baby spinach leaves or winter greens mix

Orange mustard dressing¼ cup olive oil
1 teaspoon mustard
1 tablespoon each: orange zest, honey, white vinegar

Preheat the oven to 180ºC. Line a shallow roasting dish with baking paper. Cut the cleaned sweetie kumara into halves or quarters, leaving on the skin, and arrange the pieces in a single layer on the prepared tray.
Combine the oil, honey, mustard and thyme leaves, pour the mixture over the kumara and toss to coat evenly.
Roast the kumara in the preheated oven for 20-30 minutes until it is tender. Set the kumara aside to cool for 5 minutes.
Heat the extra measure of oil in a frypan and cook the bacon batons over a medium heat for 3-4 minutes until they start to crisp up. Add the walnuts and pumpkin seeds and cook until they are lightly toasted. Drain the bacon mixture on paper towels.
Arrange the baby spinach leaves or winter greens on a serving platter and layer with the golden sweetie kumara pieces and the bacon, walnut and seed mixture.
Decorate the salad with the orange slices. Combine the dressing ingredients in a jar and shake well to combine. Spoon the dressing over the salad and serve while the kumara is still warm.
Serves 4.

4 medium kumara (gold, orange and red), sliced into 0.5cm-thick rounds
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon sea salt
50g feta cheese
1/2 cup sour cream
1 tablespoon sweet chilli sauce
100g rocket or mesclun leaves
6-8 sun-dried tomatoes, sliced
1/4 cup roasted, salted cashews

Preheat a barbecue grill and cook the kumara slices over a low heat for 4-5 minutes until they are tender and coloured.
To make the feta sour cream, combine the feta cheese, sour cream and sweet chilli sauce and blend until creamy.
Arrange the rocket or mesclun leaves on a platter and layer over the barbecued kumara slices, sliced sun-dried tomatoes and roasted cashews. Serve with the feta sour cream.
Made in 30 minutes
Serves 4 as a side dish

600g red FreshZone Kumara
600g gold FreshZone Kumara
600g orange FreshZone Kumara
3 tablespoons olive oil
2 teaspoons crushed garlic
1 teaspoon chopped fresh rosemary
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
Salt and freshly ground black pepper

Sour Cream & Red Onion Dressing
1 cup sour cream
2 tablespoons wholegrain mustard
1/2 medium red onion, finely diced
1/4 cup chopped flat-leaf parsley
salt and pepper to taste
Preheat the oven to 180ºC.
Cube the kumara, leaving the skins on. Combine the olive oil, garlic, rosemary, cumin and mustard seeds. Place the Kumara cubes in a roasting dish and toss through the olive oil mixture. Season with salt and pepper.
Bake the Kumara in the preheated oven for 30 minutes, or until the kumara is golden and tender. Set aside to cool.
Combine the dressing ingredients and stir through the cooled  Kumara.
Serves 6.

2 large Kumara, diced
100ml veg oil
1 tsp cumin seeds
1 red onion, finely diced
3 tsp garlic paste
3 tbsp tomato purée
1 tsp chilli powder
2 tsp coriander seeds, toasted and ground
1/2 tsp turmeric
1 tsp salt
2 tbsp fresh coriander
2 green chillies, minced added to tasteHeat the oil in a large pan and add the cumin. Cook until they just begin to change colour. Stir in the onion and cook until turning golden.
Add the garlic paste, spices and salt and cook this base until fragrant. Add the kumara and combine. Cook over a medium heat until the oil separates, then add 2 cups of water. Continue to cook until the kumara is soft and the water has evaporated.
Remove from heat and add the coriander and chilli to serve.
Serves 4.

1kg kumara
1/2 cup brown sugar
1/8 tsp powdered cloves
1/2 tsp salt
1 tsp grated lemon rind or zest
1/4 cup boiling water
4 tbsp butter
1/2 cup sherry
Peel the kumara and cut in 1 cm slices. Combine sugar, cloves, salt and lemon zest. Arrange layers of kumara and sugar mixture in a buttered casserole dish. Dot each layer with butter. Mix the boiling water and sherry and pour over. Cover and bake at 180°C for about an hour.

Serves 4.

2 cups mashed kumara
1/2 cup hot milk
4 tbsp brandy
1/2 tsp salt
dash cayenne pepper
dash nutmeg
1/4 tsp grated lemon rind or zest
4 eggs
Put the kumara into a bowl. Add the milk, brandy and butter. Beat until smooth. Add the salt, cayenne pepper, nutmeg, lemon zest and well beaten egg yolks. Beat the egg whites until stiff. Fold gently into the kumara mixture. Turn into a greased souffle dish. Bake at 200°C for 25-30 minutes or until well puffed. Serve immediately on warmed plates.

Serves 4.

6 medium baked kumara
1/4 cup butter
1/2 cup brown sugar
1/2 cup sherry
1/2 cup chopped walnuts
Slice a small portion off each kumara and scoop the pulp into a mixing bowl. Blend the butter, sugar, sherry and nuts, reserving a few nuts for decoration. Whip the mixture until light and fluffy. Pile back into the shells and return to the oven at 225°C for about 10 minutes before serving.

Serves 6.

500g kumara
1/4 cup brown sugar
1/2 cup hot water
1/4 tsp salt cooked bacon
Peel and slice the kumara in 1 cm slices. Place brown sugar, water, butter and salt in pot. Cook stirring until butter is melted and sugar is dissolved. Put kumara in ovenproof dish and pour over syrup. Bake at 180°C for 1 hour until candied. Garnish with slices of cooked bacon. Serve with ham or pork.

Serves 4.

6 medium kumara, cooked & peeled
1-1/2 cups brown sugar
3 tbsp butter
3 tbsp water
1/2 cup chopped pecans
Cut kumara in half and arrange in pan. Mix sugar and water and bring to the boil. Add the butter and pour over the kumara. Set in oven at 180°C and bake for 10 - 15 minutes, basting occasionally. Put pecans on top.
Serves 6.