Ideas from the Good Food team

Marrow & pecan cake Heat the oven to 160C/140C fan/ gas 3. Oil a 22cm round springform cake tin and line with baking parchment. Sift 300g self-raising lour, 3 tsp mixed spice and ½ tsp baking powder into a bowl. Add 250g light brown soft sugar. In another bowl, beat 4 eggs with the zest and juice of 1 orange, then stir in 250ml sun lower oil. Add 300g coarsely grated marrow lesh (liquid squeezed out) and 150g roughly chopped pecans, and beat this into the †lour. Pour the batter into the tin and bake for 1 hr 20 mins until a skewer inserted into the middle comes out clean. Cool in the tin for 30 mins. Remove to a wire rack and cool completely. Beat 50g soft butter with 250g soft

cheese and 4 tbsp maple syrup. Spread this over the cooled cake. Sprinkle over 100g roughly chopped pecans.

Marrow curry Cook 1 marrow, peeled and chopped, in a large pan of boiling salted water for 57 mins until soft. Drain. Fry 2 tsp mustard seeds and 1 tsp cumin seeds in 2 tbsp sun lower oil in a large shallow pan until crackling. Add 1 large onion, †inely sliced, 2 garlic cloves, crushed, ½ tsp ground turmeric, ½ tsp chilli powder and 1 tsp ground coriander, and fry for 10 mins until the veg is soft and starting to brown. Add the marrow and cook for 510 mins until the liquid has evaporated and the marrow is soft. Smash the marrow with a wooden spoon to lightly crush and soften at the edges. Squeeze over the juice of

½ lemon and top with a handful of chopped coriander.