Roasted gem squash
4 gem squash, about 150g each
Sea salt flakes
4 sprigs thyme
Triple cream bechamel
200g triple cream cheese
1 pinch of nutmeg
1 pinch of salt
1 bunch of red mustard leaves
4 teaspoons of seeded mustard
4 teaspoons of rhubarb jam
Wild carrot flower
Wild carrot leaves
Roasted gem squash preparation:
1. Preheat your combi-steam oven on the Full Surface Grill, Level 2 + humidity at 165°C.
2. Create a lid by cutting off the top of the gem squash. Using a spoon, scrape out the seeds to create a hollow case. Rinse squash under cold water, pat dry and place on a lined solid tray. Season with sea salt flakes. Match each squash with its lid and generously brush olive oil on the inside and top of each squash.
3. Add a sprig of thyme and bake in the combi-steam oven for 20 minutes or until it is tender. Allow to cool to room temperature.
Triple cream bechamel preparation:
1. In a saucepan, gently bring the milk to the boil.
2. Melt the butter in another saucepan, then add the flour and stir continuously with a wooden spoon to form a paste (roux). Cook for 2 minutes.
3. Slowly add the heated milk to the roux while whisking and bring to the boil. Stir continuously for a further 2 minutes until the sauce has thickened. Remove from the heat.
4. Add the salt and nutmeg. Add the triple cream and mix with a hand stick blender at a high setting and blend for an extra 3 minutes. Keep warm.
1. Fill the squash with the triple cream and grill for 10 minutes or until golden brown using the Full Surface Grill + Circulated Air setting at 185°C.
2. Place each squash in the middle of a plate and create a garden around the squash with the leaves and seasonal flowers. Add the bitter mustard cress. Add 8 small dots of rhubarb jam around the plate.
3. Dress the salad with an olive oil and lemon vinaigrette and serve. Add a small scoop of seeded mustard on the side.