Ingredients

Method

• 1 T olive oil, plus extra for roasting
• 1 onion, thinly sliced
• 1 t mustard seeds
• 1 star anise
• 1 t fennel seeds
• 2 T brown sugar
• 1 T verjuice
• 1 fresh chilli, chopped
• 1 x 200 g can Italian chopped tomatoes with garlic
• 8 baby marrows
• 1 baguette, halved
• 100 g goat’s-milk cheese
• sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.

Heat a small saucepan over a medium to low heat. Add the oil and onion and gently fry until soft.

Crush the mustard seeds, star anise and fennel seeds using a pestle and mortar and add to the saucepan, along with the sugar, verjuice, chilli and tomato.

Simmer for 20 minutes, or until reduced to a thick consistency.

Slice the baby marrows lengthways, drizzle lightly with olive oil and roast until cooked through.

Toast the baguette halves under a hot grill.

Spread the tomato-and-chilli jam generously over the toasted baguette.

Slice the goat’s-milk cheese and scatter over the baguette halves, along with the roasted baby marrow.

Season to taste and serve.