Marrow with Bacon and Herbs

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

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.


  • 1 young marrow, about 1 kg
  • salt and freshly ground black pepper
  • 2-3 tables


Halve the marrow lengthways, then scoop out the seeds with a spoon and discard. Cut the marrow into ½ cm thick slices. Lay these on a tray, scatter lightly with salt and leave for an hour. Drain the marrow in a colander and pat dry with kitchen paper.

Heat the rapeseed oil in a large frying