The marrow is such an underestimated vegetable and not used or praised enough. It can be daunting because of its size and mysterious spongy texture. Cooking it low and slow is the key here! This turned out to be one of everyone’s favourite dishes when we were testing the recipes for the book – as I’m sure you will all agree!
1 large marrow (if you can’t find marrow use 2 large white courgettes/zucchinis)