Ingredients

3 kūmara
½ cup cream
2 tablespoons miso
1 teaspoon sesame oil
1 egg
1 tablespoon soy sauce
caster sugar
FOR THE SALSA VERDE
2 tablespoons capers
5 cornichons
2 anchovies
¼ cup flat-leafed parsley
¼ cup coriander
¼ cup mint leaves
1 clove garlic
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
FOR THE COCOA SOIL
75g butter
⅔ cup oat crackers, crushed into crumbs
3 teaspoons cocoa
pinch flaky sea salt
TO SERVE
small bunch of puha

Instructions

1.FOR THE KŪMARA
2.Preheat oven to 175℃.
3.Cut the unpeeled kūmara in half and bake for 25 minutes or until the flesh is soft.
4.Remove from the oven and use a small, sharp knife to make a light incision around the edge of the kūmara leaving a 3mm border from the edge of the skin.
5.Scoop the flesh out to where you have made the incision to create a kūmara shell (be very delicate as the kūmara will be refilled).
6.Put the kūmara flesh in a food processor and process until smooth.
7.Add all the other ingredients except the caster sugar and process until well combined.
8.Spoon the mixture into the empty kūmara shells using a palette knife to ensure the tops are smooth and flat.
9.Put on a baking tray and bake for 20 minutes or until the kūmara mix is just set.
10.Remove from the oven and allow to cool for 5 minutes.
11.Sprinkle with a generous amount of caster sugar and brûlée the top with a blow torch until golden brown.
12.FOR THE SALSA VERDE
13.Put the ingredients in a food processor and process until you have a chunky mixture.
14.The excess can be kept in the fridge for up to one week.
15.FOR THE COCOA SOIL
16.Heat a frying pan on a medium heat then add the butter.
17.Once melted, add the oat crumbs, cocoa and salt.
18.Combine everything well and cook for 5 minutes,then remove from the heat.
19.TO SERVE
20.Put some of the cocoa soil onto the plate, lightly dress the puha in the salsa verde and put the kumara on top.

Recipes & food styling Karena & Kasey Bird / Photography Tony Nyberg

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