Roast Marrow & Garlic Mash

This recipe couldn’t be simpler. I started out by making this marrow and garlic soup recipe which was nice but honestly this mash is better and easier.

In the summer, this similar marrow ratatouille recipe is refreshing as it is served cold.


1 large marrow
garlic cloves (as many as you want)
bouillion/stock powder, seasoning
olive oil


Heat a baking tray in the oven with some oil about 180 degrees.

Cut your marrow (including seeds and skin) into approx one inch square cubes/wedges.

Throw in the baking tray and bake for approximately 20 minutes, stirring occasionally.

Cut the end off your garlic cloves but the keep the skin on. Add to the baking tray for the last 5 mins of cooking.

When the marrow and garlic is golden brown and a lot of water has evaporated, take out of the oven.

Fish out the garlic cloves and squeeze the cloves out of their skins. Discard the skins and tip all the cooked marrow and garlic into a bowl.

Sprinkle with boullion powder and generous drizzle of olive oil. You can also add more spices (eg cumin, coriander, tamarind).

Mash with a fork or potato masher.

Serve hot, warm or cold as a side dish or on its own with fresh bread and butter.


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