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Roasted marrow with garlic and herbs
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Try to choose young marrows, as these have the best flavour and their skin can be left on.
Ingredients
1 1 kg 2¼ lb 1 tbsp
Method
- Cut the marrow into quarters lengthways and scoop out the seeds with a spoon. Cut the flesh into 2 cm (¾ inch) thick slices, lay them on a tray and season well with salt and pepper. Leave to stand for 30 minutes.
Preheat the oven to 230°C (fan oven 210°C), gas mark 8 </
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