Prep time: 20 mins
Cook time: 6 hours
A type of earth oven traditionally used by the Maori, Hangi is really more of a cooking method than a recipe – but one that results in rich and distinctive flavours.
'Putting down a hangi' normally involves digging a pit, filling it with stones heated in a fire, adding the food, and covering with earth until everything is cooked. Fortunately for you and your garden, this adaptation works on your Britannia hob.
- 8 servings of chicken, lamb, pork, beef, or a mixture
- 8 small pieces of smoked meat of your choice
- 8 stuffing balls
- 1 pumpkin, cut into 8
- 8 potatoes or sweet potatoes, cut into large chunks or halves
- 16 large cabbage leaves
- 75ml water
- Put a serving of meat, smoked meat, pumpkin, potato and stuffing on a cabbage leaf, and then top with another cabbage leaf.
- Roll up the cabbage leaves carefully so everything is contained, and wrap in tin foil.
- Repeat until you have 8 wrapped parcels.
- Put the water in a large pan on your Britannia hob, put the parcels in, and cover.
- Steam for 6 hours, turning on your cooker hood to keep the kitchen fresh.