Serves 4
INGREDIENTS
4 whole marron
2 heads white endive
2 mango
1 bunch watercress (picked into small pieces)
1 bunch chives (sliced 1cm long)
¼ bunch chervil (leaves picked)
Shallot dressing
50 gm eshallot
50 ml red wine vinegar
150 ml extra Virgin olive oil
METHOD
1 Place marron in the freezer for 30 minutes to put to sleep.
2 Fill Stock Pot with water and bring to…
