Photo by Tamara West
Warren Elwin puts a tricolore of kumara through their paces.
- Mix butter with garlic, nutmeg, and salt and pepper.
- Peel and finely slice kumara (the mandolin does this best). Liberally grease a rectangular cake tin with the butter, then layer the kumara in by colour, seasoning with a little salt and pepper as you go.
- Mix cream with egg yolk and the zest. Pour over the kumara, pressing it all down, then bake in a 170degC oven for an hour, or until golden and completely tender to the knife.
- Let it rest for a while before removing from tin and slicing to serve.