For pickled veg:
400g seasonal veg – I used courgette, cauliflower, carrot, green bean, cabbage and beetroot
250ml cider vinegar
25g Cornish sea salt
3 sprigs marjoram
3 sprigs dill
1 tsp black peppercorns
½ tsp black mustard seeds
½ tsp coriander seeds
½ tsp ground turmeric
½ tsp ground ginger
Note - the vegetables, fresh herbs and spices can be swapped depending upon availability and taste preference. This makes a full jar’s worth – you will be left with a good few portions to use with other dishes.
For the rest of the dish:
100g goat’s cheese
Oil – I used rapeseed
Handful fresh herbs – I used marjoram
Cornish sea salt and pepper
Image courtesy of John Hersey
Make the pickled veg at least two days in advance:
Prepare a 1 litre glass jar with lid for storing the pickled veg by washing thoroughly then drying.
Chop the veg into small pieces using all edible parts including stalks and leaves, then place in large bowl. Chop fresh herbs and mix with veg.
Pack the vegetables and fresh herbs into the glass jar, pressing down so there is a 5cm (approx.) gap at the top of the jar.
Make the brine - place water, cider vinegar and salt in a pan, bring to a simmer to dissolve salt.
Remove from heat, add the peppercorns, mustard seeds, coriander seeds, turmeric and ginger, stir well. Leave to cool.
When cool, pour brine over the vegetables, making sure there are no air gaps.
Place the lid tightly on jar and store in fridge.
Leave for at least 48 hours before using to let the flavours develop. It will keep for a couple of months in the fridge.
To assemble on the day:
Cut marrow into 12 rings approximately 1cm thick (allows for 2 per person).
Place 1 tbsp oil in a frying pan and heat gently. Place marrow rings in pan, season with salt, pepper and fresh herbs, and sauté for a couple of minutes each side until turning golden. Remove from heat and set aside to cool.
Crumble cheese into small pieces and set aside.
Top each marrow ring with a spoonful of pickled veg, sprinkle crumbled goats cheese on top, season with pepper and fresh herb leaves.