- 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
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.