This was one of those dishes that came to me out of nowhere, just an inkling of a thought scribbled in my little 'Field Notes' notebook one afternoon.
Marrow is a vegetable that, I think, either gets ignored in favour of the more glamorous 'Mediterranean' vegetables, or is ruined by being alternately stuffed with underseasoned mince or drowned in 'white sauce'. As with so many vegetables. I think that the way to bring out its true flavour is to chop it up and roast it (in this case, anointed with a tiny amount of oil and cooked for about half an hour at 190ºc). I decided, today, to go with my jotted-down instinct and added, halfway through the cooking time, some sliced 'cooking' chorizo. Finished just before serving with a scattered handful of roughly chopped basil and some toasted pine nuts, it went beautifully with our roast chicken and will, I suspect, become a regular standby. Happy Friday, everyone!