Marrow in ginger syrup

• 2 lb (900 g) marrow (weight after preparation)
• 2 oz (50

Marrow is very watery so it has to be brined; it also overcooks easily. Peel the marrow, cut in half lengthways and scoop out the seeds, then cut in bite-sized pieces. Put into a mixing bowl layered with the salt. Leave to stand for 24 hours, then thoroughly rinse. Blanch in a saucepan of boiling water for 2–3 minutes. Drain at once and return to the rinsed mixing bowl.

Put the sugar an