World renowned chef and Electrolux cooking ambassador, Peter Gilmore of Quay Restaurant, encourages everyone to be prepared and stay calm when it comes to cooking meals this Christmas.


  • 8 x 250 gm live marron

  • 120gms softened unsalted butter

  • ¼ chervil leaves

  • ¼ cup young flat leaf parsley leaves

  • ¼ cup finely sliced chives

  • sea salt

  • ground black pepper

  • 1 teas fresh lemon juice

  • ½ cup good quality aioli mayonnaise

  • 16 small nasturtium leaves

  • 16 small sorrel leaves

  • Punnet baby watercress

  • Punnet baby parsley

  • Punnet baby celery leaf

  • 16 fresh pea flowers

  • 16 native violets

  • 16 radish flowers

  • 4 small French breakfast radishes

  • 2 tabs extra virgin olive oil


  • 1.

    Plunge the fresh live marrons into a bucket of iced water. Chill well for 15 minutes. Remove the marron from the iced water, they should be in a cold induced coma. This is the most humane way to dispatch them. Place a sharp knife between the eyes and cut into the head which will kill the marron.

  • 2.

    Set your Electrolux steam oven to full steam, place the marrons on a tray and steam the marrons for approximately 8 minutes.

  • 3.

    In the meantime lightly chop the chervil and parsley leaves, add them and the chives to the softened butter. Add a couple of pinches of salt and the lemon juice and mix well.

  • 4.

    Gently wash all the leaves and flowers in cold water, spin or pat dry.

  • 5.

    Thinly slice the radishes and add them to the leaves.

  • 6.

    Dress the leaves and flowers in a small amount of top quality extra virgin olive oil and season with sea salt and freshly ground black pepper.

  • 7.

    Remove the marrons from the steamer, split them in half lengthways with a large sharp knife through the back of the shell.

  • To Serve:

  • 1.

    Place each marron on a plate and while hot spoon on some of the herb butter and season with sea salt. Place a spoonful of aioli on each plate and garnish with the leaf and flower salad.

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