Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Scoop the seeds and stringy pulp from the marrow halves ...

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 ...