Another way to take advantage of marrow's mildness is to use it as bulk, while other ingredients take the starring role. This marrow cream is really lemon curd with marrow instead of eggs. I suppose this makes it a bit healthier, but it also makes it less densely rich and altogether more digestible.
1.8 kg (4 1b) peeled, seeded and cubed marrow
1.6 kg (3 lb 8 oz) granulated sugar
225 ml (8 oz) butter
6 lemons
1. Steam the marrow until tender. Strain well and leave to drain overnight.
2. Mash into a smooth puree, and put into a preserving pan with the butter, sugar, and the juice and grated rind of the lemons.
3. Heat gently, stirring, until all the sugar is dissolved. Boil for 20 minutes, stirring all the time.
4. Makes about 6 x 450 g (1 lb) jars and keeps for up to a year in a cool larder.
