Baked drumstick seeds with cheese

Ingredients

• 1 enough to fill a small pie dish when seeded young moringa pods (drumstick pods) (Look for tender, young pods — they should be slender, bright green, and bend without snapping. Avoid mature or tough pods as the seeds will be woody. You will need enough pods so that once you scrape out the seeds and soft inner flesh, they fill a small pie dish (roughly 300–400 ml capacity). This is typically around 6–10 young pods depending on size.)
• 1 tablespoon cream OR 1 coffee-cup (approx. 100 ml) full-fat milk single cream or full-fat milk (Use cream for a richer result or milk for a lighter dish. A coffee-cup in this context is approximately 80–100 ml.)
• 2 yolks egg yolks (From large eggs. Separate the yolks carefully, discarding or reserving the whites for another use.)
• 1 to taste salt (Add gradually and taste as you season.)
• 1 to taste ground black pepper (Freshly ground is best. Add to your preference.)
• 1 a few drops anchovy essence (Anchovy essence is a concentrated liquid condiment found in most supermarkets or specialty stores. It adds a deep savoury note without tasting obviously fishy. A few drops means 3–5 drops. If unavailable, you can use a very small amount of Thai fish sauce as a substitute in the same tiny quantity.)
• 1 a good layer (approx. 30–40 g grated) Parmesan or mild dry cheese (The original recipe suggests Parmesan or any nice mild dry cheese. Parmesan is ideal. Pecorino or a dry aged Cheddar also work well. Grate it finely so it melts and forms an even golden crust.)
• 1 enough to coat the dish butter (for greasing the pie dish) (Softened butter is easiest to spread. Use a paper towel or your fingers to coat the interior of the dish thoroughly so the baked mixture does not stick.)

Instructions

1. 1Source enough young moringa pods (also called drumstick pods) to yield seeds and tender flesh that will fill a small pie dish. Look for them at Indian grocery stores or Asian supermarkets. Choose slender, bright green pods that feel pliable rather than stiff — these are young enough to have soft, edible seeds and tender flesh inside. If the pods are mature and the seeds are hard, this recipe will not work. Aim for roughly 6–10 pods, though this will vary with pod size.
2. 2Preheat your oven to 190°C (375°F / Gas Mark 5). Make sure the oven rack is positioned in the middle of the oven for even heat. Allow the oven at least 10–15 minutes to fully reach temperature before you put the dish in.
3. 3Wash the moringa pods under cold running water. Place them whole into a medium saucepan and cover with water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for approximately 8–10 minutes, until the pods feel tender when pierced with a knife and the outer skin is slightly soft. They should not be mushy. Drain the pods in a colander and allow them to cool for a few minutes until they are comfortable to handle.
4. 4Once the pods are cool enough to handle, take each pod and split it open lengthways using a small knife or simply your fingers. Use a spoon to scrape out the seeds and the soft, pale green, fibrous flesh from inside the pod into a mixing bowl (basin). Discard the tough outer pod skin — it is not eaten. Continue until all pods are scraped out and your bowl contains a mixture of seeds and tender inner flesh. The total volume should roughly fill your small pie dish.
5. 5In a small bowl or cup, separate the 2 egg yolks from the whites (the whites are not needed for this recipe). Add the egg yolks to your measured cream (1 tablespoon) or milk (approximately 100 ml coffee-cup). Beat them together well with a fork until fully combined and slightly frothy. This mixture will enrich the seeds and help bind the filling.
6. 6Pour the beaten egg yolk and cream (or milk) mixture into the bowl of scraped moringa seeds and flesh. Stir gently to combine. Season with salt and ground black pepper to taste — start with a small pinch of each, stir, and taste. Add a few drops (3–5 drops) of anchovy essence and stir again. The anchovy essence will not make the dish taste of fish; it simply deepens the savoury flavour. Taste once more and adjust the salt and pepper if needed.
7. 7Take a small pie dish or ovenproof dish (roughly 300–400 ml capacity). Using a piece of folded paper towel or your fingertips, rub softened butter all over the inside base and sides of the dish until it is evenly coated. This prevents sticking and adds flavour. Spoon the seasoned moringa seed mixture into the buttered dish and spread it into an even layer.
8. 8Finely grate the Parmesan (or your chosen mild dry cheese) directly over the surface of the moringa filling. Aim for a good, even layer that covers the entire surface — approximately 30–40 g grated cheese, or enough to form a visible crust when baked. A fine grater or Microplane will give a light, even coverage that melts well.
9. 9Place the dish on the middle rack of your preheated oven (190°C / 375°F / Gas Mark 5). Bake for 15 minutes (a quarter of an hour), until the cheese on top is golden and the filling is set and slightly bubbling around the edges. Remove from the oven carefully using oven gloves — the dish will be very hot. Allow to stand for 1–2 minutes, then serve directly from the dish while hot.