- 1 marrow
- Sea salt
- 1 mug of plain white flour
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- A pinch of chilli powder
- A pinch of ground cinnamon
- A few splashes of olive or sunflower oil
- A lemon or lime (optional)
1. Halve your marrow lengthways. Then, slice each halve into ½ cm rounds. Sprinkle a little salt over the slices.
2. Tip your flour into a large bowl.
3. Rather than adding the spices to the flour, whip up a spiced sea salt by mixing 1 tsp sea salt with the spices. You get more flavour oomph this way – and it makes serving them more fun!
4. Get a large frying pan over high heat. Coat each marrow piece in the flour. Add a good splash of oil to your hot pan. Fry the marrow slices till golden on each side. You’ll have to do this in batches. It’s worth giving your pan a wash half way through as the flour will start to build up. So wash, reheat and give a fresh gloss of oil.
5. Dust the hot golden marrow moons with the spiced salt and pep up with a finishing touch of citrus zest or juice, if you wish.