Got a marrow? Then you have marrow masala!

Never be afraid of a large marrow again :-) with this delicately spiced marrow masala that will rock your world.

Serve cold as a dip or hot with rice. Incredibly yummy - but don't take my word for it; watch marrow-averse Music Mick trying the final product in the Taste Corner video that follows after the recipe.

It's a super easy recipe but there are a few steps and while each step takes mere moments it's better to show you in photos than via a video this week...so here we go...

Take a marrow and prick it and bake it in a 180c/350f/Gas mark 5 oven for around an hour or until squidgy.

When cool enough to handle open it up and remove the seeds.

Looks like there isn't much flesh left, right? But start scooping and you'll get this:

That's about 500 mls of flesh from a one foot marrow.

Now strain the flesh over a bowl for 24-48hrs (cool cupboard or corner of the kitchen or fridge - just make sure to cover it to keep the the beasties away). At the end of the straining you'll end up with this marrow liquid (which you can add to smoothies) and the chunky firm marrow flesh.

Next - make the masala paste - NOTE you can make this while the marrow is draining so it's ready when the marrow is i.e. you can let the paste go cold and then reheat before adding the marrow.

So, for the paste:

1 medium onion and 1 large tomato both very finely chopped (I chuck everything in a processor and let it do the chopping) are added to a large crushed garlic clove, 1 teaspoon each of tumeric, all spice, fennel seeds, salt, pepper, and hot chilli powder (this gives the end result a subtle kick - if you want it hotter, add another teaspoon of chilli).

Fry this paste in 2 tablespoons of oil and cook it out on a medium heat until it changes from this colour:

To this colour:

Now add the marrow flesh:

Stir through and let it absorb the paste flavours for 5 minutes or so, then push to one side and add a tablespoon of mustard seeds:

Once they start to pop, mix into the marrow masala (for it is now a marrow masala), turn off the heat and serve hot with rice or leave to go cold and serve as a dip.

Now check out Music Mick trying it for the first time in Taste Corner below;