Marrows are an acquired taste, more watery and bland than young, sweet courgettes, but they’re a wonderful blank canvas for spiced or strongly flavoured foods. Add marrows to curries to soak up ...
Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and ...
Heat the bone marrow over medium-high heat until liquefied ... Set in the oven, and cook for 25 to 35 minutes. Remove the foil, and cook for an additional 5 to 10 minutes or until the top is ...