Chicken and Vegetable Stuffed Baby Kumara

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Prick each kumara a few times with a fork and place on prepared tray with a drizzle of oil. Season with salt and bake for about 25 minutes, until skin is crispy and flesh is soft enough to pierce with a sharp knife. While kumara is cooking, prepare chicken and vegetable filling.
3. Finely dice onion and grate courgette. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion and chicken mince for 3-4 minutes, breaking up mince with a wooden spoon as it cooks, until onions are soft.
4. Add chicken spice mix, salt, tomato sauce and soy sauce and cook for 1 minute, until fragrant. Add stock and cornflour mixture and cook for 4-5 minutes, until liquid has absorbed and mixture has thickened. Add courgette, corn and sour cream. Cook a further 1 minute, until spinach has wilted.
5. Once kumara has finished cooking, remove from oven. Cut kumara in half lengthways, but not all the way through, making a pocket. Open up kumara and fill with chicken and vegetable filling.
6. Peel carrots, discard peel. Peel carrots and cucumber into long, thin ribbons, stopping when you reach cucumbers core and seeds. Discard. Toss in a medium bowl with a drizzle of olive oil just before serving. Season to taste with salt and pepper. Finely slice spring onions on an angle.
7. divide chicken and vegetable stuffed baby kumara and salad between plates. Sprinkle over spring onion (if using) and serve a dollop of sour cream on the side.