Always look for 100% New Zealand Pork

Method

1. Preheat oven to 160°C. Peel and chop kumara and cook in water till tender. Strain, add margarine and mash well. Stir in cumin, ginger, golden syrup and grated cheese.
2. Line base and sides of a 30cm round cake tin with kitchen paper and place cooked slices of pork (each slice over lapping slightly) onto the base of tin. Top with onion rings and sprinkle over a generous amount of lemon pepper.
3. Beat eggs with evaporated milk and parsley, slowly stir into kumara mash until well combined. Spoon over onion rings and using a spatula, spread mixture evenly so there are no gaps around the edge. Drain peaches. Use slices to decorate on the top of the pie.
4. Bake in oven for 45-50 minutes, leave to stand for 15 minutes before cutting into slices.