RECIPE: Roasted nabawarra marron, jackfruit pakora & kale with tamarind chutney

Ingredients 3 200g marron (6 halves) approx. 1/2 cup vegetable oil pinch of pepper and salt blend 1 cup loosely packed torn kale tamarind chutney Pakora ingredients 150g chickpea flour 120g fresh torn jackfruit or brined can be used 100g sweet potato, finely grated 2 golden shallots, finely sliced 1/2cup spinach leaves, roughly chopped handful fresh coriander leaves 1 tsp curry powder 1 tsp fennel seeds 1 tsp chopped green chilli 1 tsp dried moringa pepper and salt cold water for the batter sunflower/vegetable oil, for deep frying Method 1. Roast marron, when oil is hot (the oil just starting to separate and a slight haze rising from the pan), place marron flesh-side down for no more than 30 seconds, turn over and cook until shell turns bright red/orange. 2. Take out of the pan, season and let rest. The marron can easily be pulled away from the shell if you prefer to eat it or present it out of the shell. 3. In the same pan fry the kale and place on absorbent paper, lightly season. 4. Sift the chickpea flour, add the curry powder, fennel seeds, moringa, stir well to combine. 5. Fold in remaining ingredients (except for the oil and water) into the dry mix then gradually add enough water to form a smooth batter that is thick enough to coat and hold the combined mix. Season and set aside for 10-15 minutes. 6. Heat the oil in a deep heavy-based frying pan, drop a small amount of mix into it to test the frying temperature; it should sink and gently rise to a golden colour (about 170C constant temperature). 7. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5-6 minutes or until the pakoras are crisp and golden brown and the vegetables have cooked through. 8. Place on absorbent paper to cool and dry. Serve the marron with hot pakoras, kale and tamarind chutney.