Fruit and Vege Report with Glenn Forsyth

Minister of Fruit and Veggies Glenn Forsyth joins us for his trademark Fruit of the Week - NZ green kiwifruit

YAM CAKE

For one cake tin

4 eggs

240g butter

¾ cups brown sugar

½ cup white sugar

1.5 cups flour

2 t baking powder

1t vanilla

10 to 12 yams gold, red doesn't matter

Zest of 1 orange

Cream butter and sugar, add eggs one at a time, then the vanilla, then fold in the flour and baking powder into the butter and egg mix, then the yams, bake in a 20cm cake tin for 20 to 25 minutes at 160 degrees

Celeriac Puree

1 medium onion

1 large celeriac

1 T butter

2 cups of cream

Start by finely slicing the onion, add the butter in the pot with the onion over medium heat with 1 cup of water and cook for 10 minutes until soft and translucent, if the water evaporates add a little more. Mean while peel the celeriac, slice it as thin as you can then add it to the onion then add the cream, cover with a lid and bring to the boil, turn down to medium heat and simmer until the celeriac is soft, ladle the celeriac mix into the blender don't fill it up too much as it is hot when you turn the blender on it will go everywhere, blend until smooth and season with salt.

For the Kohlrabi, peel and thinly sliced 1 kohlrabi into match sticks, add the juice of half a lemon and a good pinch of salt and leave for 10 minutes. The hot celeriac puree goes on the plate, and the beautiful raw kohlrabi sits all over the top of it, mixing it together for a taste explosion!