Tuesday, August 14, 2007

Steamed marrow in Evian water

Steamed marrow is a great summer flavour-memory from my childhood. I would pick them in the garden take them straight to the kitchen where my mum would peel them, dice them (leaving outthe middle), grind over loads of black pepper, add a little butter, a little water and cook them in a pan with a lid so they steamed. The result was always this lush sweet, watery vegetable you could easily mistake for vegetable candy.

When I came to make my own version last week to accompany free range oganically reared duck, I did it much the same way - lots of black pepper,butter, and used Evian water for that pure taste. That's the taste of summer.

Chocolate and three nut torte with berries and raspberry coulis