Marrow fell out of fashion years ago, not surprisingly, because on
its own and overcooked it’s about as appetizing as a mouthful of
wet tissue.
But baked this way, when it’s in season during the summer, the
softness and subtle flavour of the marrow contrasts nicely with the
taste and texture of the meat. (You could also stuff the marrow
with a mixture of chilli and cooked rice.)
1 medium–large marrow
Leftover chilli
(or a mixture of leftover chilli and rice)
Butter
Salt & pepper
Method
1. Trim both ends of the marrow; cut the whole thing into rings
approximately 2 in (5 cm) thick and scoop out the seeds from
the middle of each ring to leave a fairly large, clean hole. (Leave
the skin on even if you don’t want to eat it; it helps the marrow
keep its shape.)
2. Place the marrow rings in a large, lightly buttered Pyrex oven
dish or casserole, sprinkle the marrow with salt and pepper
then fill the holes and cover the top of each ring with the meat
mixture.
3. Bake in a moderate oven, Gas Mark 4 (180ºC) for about half
an hour, or until the meat is piping hot and the marrow is soft
but not collapsing.
Tip
Make Chilli Con Carne or Bolognese sauce stretch
further by adding a couple of tins of chopped tomatoes
and more seasoning.
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