Roasted marrow with garlic and herbs

Name: Roasted marrow with garlic and herbs
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; 2 tbsp chopped parsley; 65 g (2½ oz) butter; 4 garlic cloves, peeled and crushed; sea salt and pepper; 2 tsp chopped thyme leaves; 1 tbsp olive oil; 1 young marrow, about 1 kg (2¼ lb)

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Try to choose young marrows, as these have the best flavour and their skin can be left on.

Ingredients

1 young marrow, about 1 kg (2¼ lb)
1 tbsp

Europe
United Kingdom
Side dish
Gluten-free
Vegetarian

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</