Slow-cooked marrow with fennel & tomato

• young marrow↗1

  (about 1kg)

• olive oil↗4 tbsp tbsp

  plus a drizzle to serve

• rosemary sprig↗1

  plus extra leaves chopped to serve

• fennel seedspinch of
• red onions↗2

  finely sliced

• dried chilli↗pinch of
• fennel bulb↗½

  sliced

• garlic cloves↗2

  crushed

• white wine↗50ml ml
• tomatoes↗500g g

  chopped

• red wine vinegar↗1 tbsp tbsp
• capers↗2 tbsp tbsp
• butter beans↗400g can g

  drained

• sourdough↗2 large slices of

  to serve

• soft fresh goat’s cheese↗

  to serve

• oregano↗1 tbsp

  to serve

Step-by-step instructions

1. 1

   Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.

2. 2

   Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.

3. 3

   Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn’t catch.

4. 4

   Deglaze the pan with the white wine. Cook until it’s evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.

5. 5

   Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat’s cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.