Hangi

Dig a pit about sixty centimetres deep and one metre wide. Build a large fire in the pit on top of volcanic rocks or clean river stones. Allow the fire to burn for three to four hours until the rocks glow red. For oven adaptation, preheat to 180C.

Season all the meat pieces generously with salt and pepper. Wrap the lamb and chicken separately in muslin cloth or heavy-duty aluminum foil, sealing tightly. The wrapping protects the meat from ash and traps steam for tender, succulent results.

Wrap the kumara, potatoes, pumpkin wedges, and cabbage quarters separately in aluminum foil with a splash of water and a pinch of salt in each packet. The water creates steam inside each packet for even cooking of the dense root vegetables.

Once the rocks are glowing hot, rake out the coals. Place the meat baskets on the hot rocks first since they need the most heat. Layer the vegetable baskets on top. Cover everything with wet sacking, then a layer of earth to seal completely.

Let the hangi cook underground for three to four hours without disturbing it. The sealed pit creates a pressurized steam environment that slow-cooks everything to fall-apart tenderness. For oven method, cook sealed in Dutch ovens at 180C for three hours.

Carefully unearth the hangi by removing the soil and sacking layers. The rush of fragrant steam is dramatic and signals the feast is ready. Unwrap the meat and vegetables, checking that everything is cooked through and tender.

Arrange the hangi food on large platters for communal serving. The meat should be smoky, incredibly tender, and infused with earthy minerality from the hot stones. Serve with bread and butter as this traditional Maori feast feeds the extended family or community.