The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

A colourful salad of crispy roasted vegetables and grill haloumi salad from Australian Women's Weekly.

Substitutes You can use other flavoured sausages such as pork and apple. This dish is a great way to use up your leftover vegetables. Try using carrot, swede, fennel, pumpkin and kohlrabi instead of the kumara. Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

You can peel the potatoes in advance and leave them in a bowl of cold water so they don’t go brown. Once they are sliced, assemble the dish immediately. Don’t stand the sliced potatoes in cold water or you will wash away their natural starch, which thickens the sauce. Note

Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.

Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note