The French Quarter café, bistro, wine bar and market has opened in the old Railway Arches on Westgate Road in Newcastle, offering informal French cuisine. Here is co-owner and chef Cedric Boc-Ho’s vegetarian twist on a traditional dish from Provence
30g puy lentils
1 handful of baby spinach
½ a beef tomato
½ tsp vegetable stock mixed with ½ cup of boiling water
1 round courgette
½ tsp cumin
½ tsp paprika
½ tsp caster sugar
¼ tsp rosemary
¼ tsp thyme
½ tsp saffron
½ tsp parsley
1 tbsp chives
Pinch of salt
1 clove garlic
1 tbsp parsley
1 tbsp olive oil
1 clove garlic
*Add the puy lentils to boiling water and boil for 20 minutes or until lentils are crispy on the outside and soft on the inside.
*Preheat your oven to 180ºC. Slice the head off the courgette and keep to one side.
*Empty the courgette of all seeds and create a small hole, whilst keeping an even outer layer of flesh.
*Place both the body of the courgette and the courgette top on a baking tray and rub in the olive oil. Season with salt and pepper and roast for ten to 12 minutes.
*In a frying pan add a table spoon of olive oil and add the garlic, thinly sliced. Fry on a medium heat until browned and the garlic has infused the oil.
*Finely dice the tomatoes and add to the frying pan. Stir well ensuring the mixture is covered evenly by the olive oil.
*Add all herbs and spices to the frying pan, as well as the vegetable stock. Keeping the hob at medium heat allow the mixture to reduce for three to four minutes or until all of the liquid has evaporated.
*Fill the roasted courgette with the lentil mixture and place the top of the courgette on top of the lentil mixture.
*To garnish add a tablespoon of persillade sauce, tamarin micro herbs and micro basil.