The key to a crisp exterior and a juicy inside is to cut the marrow no thicker than 2cm, otherwise the heat will take too long to penetrate and the outside will overcook. The sauce adds substance, making this a light supper dish, but I also like the marrow with nothing but a squeeze of lemon juice and lots of salt, something that should be done immediately it leaves the hot oil, draining the slices briefly on kitchen paper.

I like marrow with a squeeze of lemon and lots of salt. Eat it immediately it leaves the hot oil

Ingredients:-

• onions 2, medium
• olive oil 5 tbsp
• celery 2 sticks
• garlic cloves 3
• plum tomatoes 500g
• fennel seeds 2 tsp
• brown mustard seeds 2 tsp
• coriander seeds 2 tsp
• parsley a handful
• marrow 600g
• plain flour 6 tbsp

Method:-

• Peel and roughly chop the onions. Warm 2 tbsp of the oil in a deep pan, then add the onions and cook until soft and pale gold, stirring regularly. Slice the celery and add to the onions, then flatten the garlic cloves with a heavy knife and add them.
• Chop the tomatoes and stir them in to the onions. Add the fennel, mustard and coriander seeds and a generous seasoning of salt and black pepper. Let the tomatoes cook down to a soft, stew-like consistency. This should take a good 20 minutes. Remove half of the mixture and process it in a blender to a rough, soupy texture, then return to the pan. Chop the parsley and stir into the sauce.
• Slice the marrow in half and remove the seeds and fibres.
• Cut into 1cm thick pieces. Tip the flour on to a plate and season with salt and black pepper.
• Warm the remaining oil in a shallow pan.
• Dip the slices of marrow into the flour then fry for 5-6 minutes on each side, until the outside is lightly golden.
• Drain for a couple of seconds on kitchen paper and serve with the sauce.