Mini Marron Rolls with Lemon Myrtle Mayo

Cooking the marron

1. Separate the marron tail from the body by simply twisting in opposite directions.
2. Cut the marron tail lengthways so it butterflies open with the hard shell underneath. This will act as a cup for the juices as the marron flesh cooks in the shell.
3. Flip the marron tail over once there is just a small amount of translucent flesh remaining on top. About 30 seconds should finish the cooking, then remove from heat and allow to cool.

Make the mayo

1. Whisk together the egg yolks, Dijon mustard and lemon juice.
2. Slowly drizzle in the oil while whisking until thick and glossy.
3. Stir through the lemon myrtle, celery, chives and season with salt, pepper and fresh chilli.

Prepare the filling

1. Stick a fork into the tail end of the flesh and lift up so the marron meat peels out of the shell. Dice into thumbnail sized pieces, doesn’t need to be neat.
2. Once the flesh is room temperature, gently fold the chopped marron through enough mayo to lightly coat it.
3. Add the chives, coastal parsley and lemon juice.
4. Season to taste and keep chilled.

Toast the rolls

1. Split the brioche rolls.
2. Butter the cut sides and toast until lightly golden.

Assemble

1. Fill each roll generously with the marron mixture.
2. Top with finely grated lemon zest, a few micro herbs and a light sprinkle of semi crushed plain potato crisps (one crush in the hand is plenty) for a crisp, salty finish.