SPICED MARROW

15ml/1tbsp vegetable oil

25g/1oz butter or margarine

1 large onion, skinned and chopped

1 garlic clove, skinned and crushed

15ml/1level tbsp) paprika

15ml/1 level tbsp) flour

150ml/1 pint vegetable stock

15ml/1 level tbsp tomato puree

salt and pepper

4 large tomatoes, skinned and chopped

1. Peel the marrow thinly. Cut into 7.5 cm /3" pieces and scoop out the seeds, then cube.
2. Heat the oil and butter in a large saucepan, add the onion and garlic and cook for 5 mins.
3. Stir in the paprika and flour and cook for 1 minute, stirring.
4. Remove pan from the heat and gradually stir in the stock. Bring to the boil slowly and continue to cook, stirring, until thickened.
5. Stir in the tomato puree, seasoning and tomatoes and simmer, uncovered for 15 mins, until thick.
6. Stir in the marrow and cook for a further 10-15 mins.

This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton.