kumara, peeled cut in 1.5cm cubes
chorizo sausages, sliced
spring onions, chopped
cup grated cheddar cheese
tbsp chopped fresh parsley
and freshly ground black pepper
small tomatoes, cut in half
Cook cubed kumara in boiling salted water for 5 minutes or until just tender.
Drain and set aside. Meanwhile, preheat oven to 170°C.
Line 6 Texas muffin tins with squares of non-stick baking paper. Layer kumara,
chorizo, spring onion and cheese into each.
In a bowl, beat eggs with milk and then stir in parsley. Season well with salt
Pour mixture into prepared muffin papers, dividing it evenly. Press half a
small tomato into each. Bake for 20-25 minutes or until set in the middle.
Download all the recipes from Episode Eight here