Do not use marrows or squash more than 45cm/18inches long; they have no flavour. When fused with ginger, they make an excellent chutney which goes well with blue cheese, such as Roquefort or Fourme d’Ambert. Store this chutney for six months before using.
75g/3ozroot ginger, peeled and thinly sliced
1teaspoon each of cloves, mace, juniper berries, pimento
berries and crushed coriander seeds
Peel and seed the marrow/squash and chop the flesh coarsely. Put everything in a large saucepan and simmer for 20 minutes. Leave to cool and then bottle.