WARM KUMARA AND MUSSEL SALAD

1. Cover the kumara with lightly salted water and bring to a gentle simmer. Cook until the kumara are tender – about 15 minutes.
2. Scrub and beard the mussels, then place in a large pan with half a cup of water. Cover with the lid and bring to a simmer.
3. As soon as the mussels have opened, remove from the heat and allow to cool in the saucepan.
4. To prepare the dressing, put the lemon juice and zest in a bowl, then mix in the oil. Season to taste with salt and black pepper.
5. To make the salad, remove the mussels from their shells and toss them in a large bowl with a few spoonfuls of their cooking liquid and the kumara, onion and celery.
6. Add the parsley and preserved lemon peel, and fold in with the dressing. Serve warm or room temperature with crusty bread.

ROAST GOLEN KUMARA WITH SAGE, CHILI AND CRUMBLED FETA

1. Preheat the oven to 180°C. Place the kumara chunks in a saucepan, cover with cold water, then simmer for 10 minutes.
2. Remove from the heat, drain well and scratch the surface of each chunk with a fork.
3. Preheat the oil in a baking or roasting pan, then toss the kumara in the oil until well coated.
4. Sprinkle salt and black pepper generously over the kumara and add the chillies and garlic and half the sage leaves, tossing gently.
5. Roast in the oven for 45 minutes until golden. To serve, crumble the feta over the hot kumara and garnish with the remaining sage leaves.