Instructions: Plunge the marron into boiling water for 2-3 minutes until the shells are just beginning to turn red, remove from boiling water and refresh in iced water. Split marron in half lenghtways and wash coral out, discard, also remove sand track in same process. Crack claws.

Slice carrot into long thin lengths and then slice into strips of about matchstick size and length (julienne). Slice the snowpeas finely lengthways. Wash the leek, slice into strips same as carrots.

Brush marron half with melted butter and season with salt and finely ground white pepper. Place under grill until marron are just cooked and hot.

While marron are grilling, heat 2 tbsp melted butter in a pan, add garlic, ginger and vegetables and saute very quickly ie. leave crispness in vegetables. Add the wine and orange juice, reduce a little (around 2 minutes) season with salt and pepper.

Arrane julienne of vegetables on 8 plates, place marron on top and garnish with chopped parsley/chives.

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