Kumara

Sweet potato fries loaded with delicious pulled beef short ribs, candied jalapenos, chimichurri and mozzarella.

Meat & three veg

You will need to buy one bunch of spinach (300g) to make this recipe. Note

Kumara slices can be baked several hours ahead. Keep covered. Assemble salad and add dressing just before serving. Note

An exquisite pork dish with lovely colours and a delicious creamy kumara mash.

A delicious salad full of crispy roast kumara and crunchy and balanced with fresh pear and cranberries.

You can use either savoy cabbage or wombok (also known as chinese cabbage) in the coleslaw. Stout is a strong tasting dark-coloured beer that goes well with beef. Note

A subtle and delicately flavoured rabbit stew with potato and sage that will melt in your mouth.

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

Substitutes You can use other flavoured sausages such as pork and apple. This dish is a great way to use up your leftover vegetables. Try using carrot, swede, fennel, pumpkin and kohlrabi instead of the kumara. Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

You can peel the potatoes in advance and leave them in a bowl of cold water so they don’t go brown. Once they are sliced, assemble the dish immediately. Don’t stand the sliced potatoes in cold water or you will wash away their natural starch, which thickens the sauce. Note

The day before you plan to cook the pork, unwrap it, pat dry with paper towel and leave uncovered in the fridge. Doing this will dry the skin out a little which will assist with crackling. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note

Rösti can be eaten hot or cold. Swap sweet potato for potato, squeeze excess liquid from potato first. Note