Baked Marrow

by Edward Daniel
Caption of Baked Marrow. Image by Edward Daniel (c).

Baked Marrow makes a wonderful addition to any repertoire. Ensure that you have a young marrow, otherwise remove the skin before use as the skin hardens with age.  I love this Baked Marrow because there is subtly in flavour to the marrow and enhanced by the juices of the lemon, tahini and molasses.

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Caption of Baked Marrow. Image by Edward Daniel (c).
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg Marrow (young, if older remove skin)
  • 1 medium onion, chopped
  • 6tbs olive oil
  • ½ lemon, juice
  • 1tbs tahini
  • 1tbs grape molasses
  • 1tbs caraway seeds
  • ½ inch ginger
  • Few sprigs of mint
  • Pinch of salt
  • 30g capers


  1. Preheat oven to 180 degrees Celsius.
  2. Slice thinly the marrow and if available with a spiraliser.
  3. Mix together the tahini, caraway seeds, 4tsb of oil, lemon juice, tahini, molasses, sees, ginger, mint and salt in a large mixing bowl.
  4. Add in the onion and salt. And then add the marrow.
  5. Line a large ovenproof tray with the marrow mixture. Drizzle the remaining oil.
  6. Bake in the oven for about 30 minutes
  7. Serve warm.


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