Marron

• 8 marron, 250 g (9 oz) each

Place the live marron in plenty of iced water and leave for a minimum of 15 minutes to help humanely dispatch them. Bring a large saucepan of salted water to the boil. Blanch the marron for 1 minute then return to the iced water. This will help in extracting the meat from the shell. Use a large kitchen knife to cut the head from the marron. Use kitchen scissors to cut along both sides of the so