Wash and clean unpeeled potatoes. Prick with a fork, and place in any available oven (or wrap in foil on coals) until cooked through. When cooked, halve, and scoop out the inside. Mash with some mustard, cheese and salt, put back to the heat until the cheese melts. Top with sauerkraut.
Travels to Whanganui, Manawatu.
Take an unwrapped round cheese and place in a round tapas or ovenproof dish. Score the top of the cheese and sprinkle with a spice seasoning (here a seasoning, of juniper berry, pink peppercorns and fennel). Bake in a medium oven for 15-20 minutes, and serve with lots of crusty bread for dipping - it’s a lovely gooey cheese dip. It could be done on a closed barbecue too.
Travels to Port Chalmers, Dunedin.
Chop a couple of fresh apples. Add to this some very finely chopped spring onion, a dressing with a good splash of apple cider vinegar, honey or apple syrup, mustard and olive oil, and plenty of chopped fresh herbs - mint, coriander or fennel (or a combination of them) work really well. This slaw is a great change from traditional apple sauces, and works brilliantly as a side with cold cuts and barbeques.
Top large lavash or crackers with soft goats’ cheese and cured meat, and finish with herbs and fresh or sundried tomatoes, or roasted peppers. It can be a big snack, or a small meal…
Travels to Greytown, Wairarapa.
Take chicken drumsticks, and toss in a marinade of a few tablespoons of marmalade mixed with a tablespoon or so wholegrain mustard, watered down with a little water to make it just a bit runny. Put everything (chicken and marinade) into a baking dish and cook in the oven.