CHEF BOJAN’S FOLLY COURGETTE

For courgette mousse spiral:

Blanch 130g of finely chopped courgette in boiling, salted water for 4 or 5 mins, until tender. Strain and blend in high-speed blender. Soak gelatin in ice-cold water for 5 minutes.

Add to courgette (while it is still hot), with 20g mascarpone and 4g salt. Mix well. Place in mold of your choice and put in refrigerator for a few hours until set.

For pickled courgette:

Cut 1 large yellow courgette into 3mmthick long slices. Season with salt. To make the pickling liquid, bring 75g honey to boil, add 120g of white vinegar and 2g salt. Mix well and leave to cool. Once cool, pour over the sliced courgette and leave for 10 minutes. Then drain and roll to the desired shape.

For cheese sauce:

Warm 200g milk in a small pan. In a separate pan, melt 25g butter and add 25g allpurpose flour. Cook for 4 to 5 mins. Then slowly add in the warm milk and keep whisking until combined. Cook for 2 mins and then add 65g of chopped Tunworth cheese. Whisk slowly to melt and incorporate. Season with 5g salt, then strain. Keep in fridge until serving time.

For cheese balls:

Same process as for the cheese sauce, but use 200g milk; 100g butter; 100g flour; 8g salt; and 250g Tunworth cheese. Once cheese is added and melted, add 5 sheets of gelatin and mix properly. Allow to cool and set. Once cool enough to handle, roll into small balls (10-12g), coat them with egg, flour and fine breadcrumbs, and place in freezer.

Before serving, remove to room temperature and fry in deep pan of oil until golden.

For roasted courgette:

Season baby green courgette with salt and roast in oven with olive oil until you see the color start to change. Remove and allow to rest for 2 minutes. Season with crushed black pepper and lime zest. Slice into smaller pieces.

Once you’re ready to serve, arrange all components as desired on plate, with cheese sauce on the bottom and all other components on the top. Top it off with some edible flowers, herbs and cresses.