Marrow in Parsley Sauce

• 1 medium-sized marrow
• salt and freshly milled pepper
• 1 oz (25 g<

Peel, halve and remove the seeds from the marrow. Cut the flesh in bite-sized pieces and put into a pan. Cover with salted cold water and bring to the boil. Draw off the heat and drain – this blanching improves the colour of the flesh. Tip the marrow into a casserole dish, season with plenty of salt and pepper and add the butter. Cover with a lid, and cook in an oven heated to 350°F (180°C) or