ROASTED MARROW STUFFED WITH MINCED CHICKEN, COURGETTES AND PERSIAN SABZI POLOW

Whenever I make this dish people ask me for the recipe. I must say it is one of the easiest things to cook and the flavours are surprisingly intense. Marrows are an under rated vegetable. I find they are abundant at this time of year and their delicate flavour lends itself well to experimentation. If you can’t get hold of marrow you could stuff the rice inside tomatoes or peppers and roast in the oven for slightly longer.

Serves 4 - 6

1 marrow

1 cup of cooked basmati rice

1 cup of raw minced chicken

1 courgette

1 preserved lemon diced finely

1 handful finely chopped flat leaf parsley

1 handful coriander

3 tablespoons barberries

Olive oil

1 pinch turmeric

Salt and pepper to taste

Half the marrow, scoop out the seeds in the centre, drizzle olive oil and roast in a 180 degree oven for 30mins or until the marrow softens. Keep aside.

Dice the courgette into small pieces and fry until golden in some olive oil. Transfer courgettes into a bowl. Add the barberries to the warm courgettes and mix in the boiled rice and preserved lemon.

In the same pan that the courgettes were fried in, add in the mince chicken with a pinch of turmeric. Allow the chicken mince to cook through and add it into the rice mixture with the finely chopped herbs. Pile the rice onto the marrow and return to the oven for 5 minutes to warm through.  Serve immediately.

SAFFRON, ROSE AND CARDAMOM CRÈME CARAMEL WITH TOASTED PISTACHIOS

Who doesn’t love the seductive jiggle of a Crème caramel? This quintessential French classic is a textural masterpiece and featured heavily on restaurant menus in the 70’s and 80’s but has been lost ever since. I feel it is desperate need of modernisation. The addition of saffron rose and cardamom gives a new lease of life to a forgotten classic. It should be soft, glossy with the custard quivering and dark sweet caramel dripping onto the plate.

Serves 4 - 6

550ml full cream milk

2 eggs

3 egg yolks

5 bruised cardamom pods

1 healthy pinch of saffron

3 tablespoons honey

3 tablespoons of rosewater

110grams granulated sugar

110mls water

Handful of toasted pistachios

Dried rose petals to garnish

6 inch diameter soufflé dish or cake tin or 4-6 ramekins/ dariole mould

Add the cardamom and saffron to the milk and allow to infuse into the milk on a low heat for 15-20 minutes. Break the eggs into a bowl and add the extra yolks and honey, stir gently until combined. Pour over the warm milk mixture, add the rosewater and whisk gently making sure that the mixture does not froth. Strain and pour into a jug ready for use.

Put sugar and water into a small pan dissolving sugar over a low heat then boil rapidly without stirring until it is rich brown in colour. Immediately pour into the dish and turn to coat the caramel evenly over the bottom and sides. Allow to cool and set.

Pour the custard over the caramel and place in a bain-marie covering with water half way up the side. Cover with foil and bake in the oven at 140 degrees for 60-90 minutes, or until the custard has just set (it can take longer depending on the size and thickness of your dish). Carefully lift out of the water bath and allow to cool and chill in the fridge.

When ready to serve pass a sharp knife around the edge of the custard and invert onto a serving plate. Serve chilled with toasted pistachios, dried rose petals and a splash of rosewater.