TODAY’S RECIPE: Slow-cooked marrow with fennel & tomato

SEASONAL supper. SERVES 4.

Ingredients

1 young marrow (about 1kg) 4 tbsp olive oil, plus a drizzle to serve 1 rosemary sprig, plus extra leaves chopped Pinch of fennel seeds 2 red onions, sliced Pinch of dried chilli ½ fennel bulb, sliced 2 garlic cloves, crushed 50ml white wine 500g tomatoes, chopped 1 tbsp red wine vinegar 2 tbsp capers 400g can butter beans, drained TO SERVE 2 large slices of sourdough Soft fresh goat’s cheese 1 tbsp oregano

Method

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

2. Heat oil in pan on medium heat. Add rosemary and fennel seeds and cook for a few minutes until rosemary sizzles. Add onion, dried chilli, fennel and a pinch of salt, and cook for ten minutes until onion colours and sweetens.

3. Add garlic and cook, stirring, for another minute. Turn up heat slightly, add marrow and a good grind of pepper, and cook for ten minutes, stirring so it doesn’t catch.

4. Deglaze pan with wine until it evaporates, then add tomatoes and the vinegar. Stir to combine, then reduce heat and cook, stirring occasionally, on lowest heat for at least 35 minutes, until tomatoes have concentrated and the marrow takes on the flavours in the pan. Stir in capers and butter beans to warm them.

5. Toast sourdough and halve each slice. Put mixture on plates, spread toast with goat’s cheese, drizzle with olive oil, scatter on oregano and rosemary, and serve.