Rub the kumara planks with olive oil, salt and Gault’s Mexican Seasoning on both sides. Heat the BBQ to medium-high, put the kumara on, then turn the heat down to low. Cook for 12 minutes, turn, then cook for another 12 minutes, or until soft in the middle. Keep an eye on it so you get good colour without too much char. Remove and keep warm.
While the kumara cooks, heat the olive oil in a large pan over medium heat. Add the onion, capsicum, corn and garlic and cook for 5 to 6 minutes, until softened.
Add the beef mince and break it up as it cooks. Once it is starting to catch a bit of colour, add the salt and Gault’s Mexican Seasoning and stir it through.
Stir in the tomato paste and cook for 1 minute. Add the wine or water and let it bubble for 30 seconds, scraping the bottom of the pan. Add the tomatoes and break them up a bit more with your spoon. Stir in the Gault’s Beef Stock Concentrate, bring it to a gentle simmer, then cook for 20 to 30 minutes, stirring now and then.
Turn the heat down low and stir through half the sour cream. Taste and adjust the seasoning if needed.
Lay the BBQ kumara planks on plates. Spoon the Mexican beef over the top, scatter over the avocado, add teaspoon dollops of the remaining sour cream, then finish with coriander and a light sprinkle of Gault’s Mexican Seasoning. Get stuck in.

Simon Says

If it thickens up too much, loosen it with a splash of water. If it is too loose, give it another couple of minutes.
No BBQ? Roast the kumara in a hot oven at 200°C for about 25 to 30 minutes, turning once, until soft in the middle and nicely coloured.
No corn? Frozen peas or a handful of chopped spinach will do the trick.
Leftovers are brilliant in a lunch wrap with lettuce, or heated up and tossed through pasta. My pick is Liguri bucatini, a thick, hollow spaghetti from Liguria that grabs sauce beautifully.