Advertisement
4—6
Easy
By Mark Hix
Published 2008
Marrow doesn’t really get used that much, except for the occasional attempts to stuff it when, more often than not, all you can really taste is the stuffing. However, if it is treated in the right way, it can have good results. This is a tasty dish to serve as an accompaniment to meat and fish dishes.
Halve the marrow lengthways, then scoop out the seeds with a spoon and discard. Cut the marrow into
Heat the rapeseed oil in a large frying