BEGIN WITH MAKING THE CARAMEL - MOISTEN ALL SUAGR WITH WHITE WINE VINEGAR AND COOK QUICKLY TO A LIGHT CARAMEL BEFORE ADDDING THE BUTTER AND SALT, MOVE PAN TO MIX WELL TOGETHER, CONTINUE COOKING UNTIL A BRONZE COLOUR IS REACHED AND THE SMELL HAS A SLIGHT SOUR AROMA.
POUR INTO MOULDS IMMEDIATELY THEN ADD THE DRESSING HOT WATER AND VINEGAR INGREDIENTS, MIX WELL TO SOFTEN. THEN ADD THE OILS AND CHILLI SAUCE, STIR WELL AND LEAVE TO COOL, WHEN COLD ADD THE REMAINING MARINATING INGREDIENTS AND MIX WELL AND TASTE
THE FLAVOUR SHOULD BE BOTH SWEET AND SOUR WITH A LIGHT SEASONED FLAVOUR. REFRIGERATE UNTIL REQUIRED.
PEEL AND SEED THE SQUASH, TRIM OFF THE NECK, THEN USE A 10cm CUTTER TO CUT A ROUND FROM EACH BASE HALF, TRIM EACH TO A 5cm HEIGHT.
CUT THE TRIM INTO DICE AND PAN FRY WITH A LITTLE OIL WITH GARLIC, WHEN NEARLY COOKED ADD THE THYME AND CHILLI. SEASON. FILL THE CAVITY OF EACH HALF WITH THIS MIXTURE.
CUT THE PUFF PASTRY SUFFICIENT TO COVER THE BASE AND COME 3/4 UP THE SIDES. PLACE ONTO THE CARAMEL MOULD.
REFRIGERATE UNTIL REQUIRED or COOK AT 380F/190C FOR AROUND 25 MINUTES UNTIL DONE, USING A LITTLE WATER IN A BAIN MARIE TRAY TO HELP PREVENT CARAMEL BURNING. ALLOW TO REST BEFORE DRAINING OFF EXCESS CARAMEL AND TURNING OUT - VERY HOT.
SERVE WITH THE DRESSING AND A SALAD.