Marrow Bake

Marrow Bake: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the marrow with half the salt and leave in a colander for 15 minutes. Pat dry.

   Mark done Start 15 min timer

2. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Heat the oil in a pan and cook the onion for 6 minutes. Add the garlic, tomatoes, oregano and remaining salt and simmer for 10 minutes.

   Mark done Start 6 min timer

3. Mix the marrow into the sauce and tip into a 2 litre baking dish.

   Mark done

4. Mix the cheese and crumbs, scatter over the top and dot with the butter. Bake for 30 minutes until the marrow is tender and the top golden.

   Mark done Start 30 min timer

Keep an Eye on These

1. Draining the salted marrow stops the bake going watery.
2. If the topping browns too quickly, cover with foil.
3. Use young marrow if you can; it is more tender.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

Mashed potato · Grilled sausages · Crusty bread · Green salad

Leftovers

Keeps in the fridge for up to 3 days. Reheat at 180°C for 15 minutes.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.