This recipe is a paid collaboration with My Main Course.

I always love hearing from my followers about what would encourage you cook more. When I asked this question over on my Snapchat, I got a huge response from you all saying easy and simple recipes are what you love so I thought I would create more recipes just like these.

Stuffed Kumara is one of my favourite recipes to create - perhaps because kumara are always in season and they're like a healthier version of potatoes! Combine that with pulled pork in a smokey BBQ sauce and you can't go wrong!

For this recipe I used collaborated with My Main Course (see all their products here) and used their Pulled Pork in Smokey BBQ Sauce. I have a range of the My Main Course meals in my freezer as they're the perfect hack on for a delicious mid-week meal! Each packet serves two which is perfect for me as I cook for either one or two - although I've found I always have leftovers which is perfect for lunch the next day.

I created this Stuffed Kumara with Pulled Pork, Slaw & Chive Cream as the perfect mid-week meal. The chive cream really freshens up the dish and the slaw combines red cabbage and apple to add a subtle sweetness - a great match with the pork.

STUFFED KUMARA (SWEET POTATO) WITH PULLED PORK, SLAW & CHIVE CREAM

PREP: 10 MINS - COOK: 20 MINS - SERVES: 2-4

INGREDIENTS

1 x 450g packet of Pulled Pork from My Main Course
6-8 small kumara (I like to use the purple kumara as these best replicate potato)

For the chive cream
1 cup sour cream
1 lime - for the juice + zest
3 tablespoons freshly chopped chives

For the slaw
1/2 red cabbage
1/2 cup parsley
1 small red apple
1 lime - for the juice & zest
2 tbsp olive oil

Additions
1/2 cup grated Cheddar cheese
1 tbsp chilli flakes
2 tbsp salt
2 tbsp pepper

LETS MAKE IT

Preheat your oven to 160 degrees Celcius.

Wash your kumara skin clean before patting dry. Puncture the outside of each kumara with a toothpick and place in the microwave on high for 10-15 minutes until soft. If your kumara are a little bit bigger, you may need to put it in for longer.

While your kumara is in the microwave, create the slaw. First, take your red cabbage and shred. Next take your apple, peel, core and cut it into thin sticks. Add these both to a large bowl. Roughly chop your parsley before adding your lime juice, lime zest and oil then toss.

Now make your chive cream by combining all the ingredients (sour cream, lime juice, chives) in a small bowl.

Remove your kumara from the microwave and place on a baking tray lined with parchment paper. Take a knife and slice down the centre, but not all the way through to open the kumara up.

Disburse the pulled pork evenly across all kumara, stuffing the meat into the slit you have created. Sprinkle with a little cheese and season with salt and pepper.

Place in the oven to cook for 15 minutes.

Serve warm, topping with chive cream and chilli flakes plus a side of slaw and enjoy!