By Mauro Pacella – Graced with food

Ingredients

3 carrots, roughly cut

2 sweet potatoes, roughly cut

3 potatoes, roughly cut

5 garlic cloves, whole

1 kumara, roughly cut

1 pumpkin, roughly cut

2kg lamb chops whole

1kg pork shoulder whole

1 green cabbage, whole

3 tbsp paprika

2 rosemary bunches

1 Thyme bunch

large tall baking dish or tray

Method

Prepare the ingredients by cutting the vegetables and meat into evenly sized chunks, and season generously with salt and pepper. Lightly spray oil onto your baking tray and scatter the vegetables and meat across it, keeping them close together for even cooking. Sprinkle with paprika, and strip the rosemary and thyme leaves from their stems, scattering them evenly over the tray.

Gently separate the cabbage leaves without tearing them, then soak in water for a few minutes. Lightly strain the leaves and lay them over the vegetables and meat, covering as much surface as possible.

Wrap the tray tightly with aluminium foil and bake in a cold or preheated oven at 160°C for at least 4 hours.

Serve straight from the tray or baking dish, carefully removing the foil just before serving to preserve the warmth and aroma.