'Bring the flavours of a traditional hangi to your table with this easy oven-cooked version. Slow-cooked meat and vegetables steam together to create a hearty meal that is perfect for sharing with whānau during Matariki.'

Ingredients (Serves 4)
You can use meat & vegetables of your choice
4 chicken drumsticks, thighs or lamb chops (can put more than 1 type of meat in)
4 potatoes, cut into cubes/chunks
2 kumara, cut into cubes/chunks
1–2 cups pumpkin, cubed
1 onion, sliced
½ cabbage, chop roughly or use whole leaves
2 Tablespoons oil
1 cup water or stock
Salt & pepper
Stuffing (You may like to add you favourite stuffing)
METHOD:
Preheat the oven to 180°C.
Place the potatoes, kumara, pumpkin, and onion in a large roasting dish.
Arrange the meat on top of the vegetables.
Drizzle with oil and season with salt and pepper.
Cover the meat with the cabbage leaves or chopped cabbage.
Pour the water or stock into the bottom of the dish.
Cover the roasting dish tightly with foil. This traps the steam and creates an effect similar to a traditional hangi.
Bake for approximately 2 hours, or until the meat is tender and the vegetables are soft.

To Serve, carefully remove the foil and serve hot with Rewena bread or fried bread.