VegetablesAlison Lambert

MARROW WITH DILL AND LEMON

VegetablesAlison Lambert
Serves 4

1 good size (about 900g) marrow
50 g butter and 1 Tbsp olive oil
2 onions, finely chopped
1 sprig of fresh dill, chopped
juice of ½ -1 lemon
salt and freshly ground black pepper

Method
Peel the marrow, remove the seeds and chop into cubes.
Melt half the butter and add 1 tablespoon olive oil in a large frypan, add the onion and cook for 5 minutes. Add the marrow and cook quickly until starts to colour and soften (about 8 minutes)

Add the remaining butter, dill and squeeze of lemon juice and seasoning. Toss to combine, and for the flavours to mingle. Adjust seasoning and enjoy.