Ingredients

• 1 small marrow (500-750 gm.)

• 1 tbsp. oil

• 1 large onion, peeled and roughly chopped

• 1-2 cloves of garlic (optional, I did not use any)

• 1 small cinnamon/cassia stick

• 2 bay leaves

• 1/2 tsp. turmeric powder

• 1 tsp. coriander powder

• 1/4 tsp. chilli powder, adjust to taste. You can use 1-2 green chillies, if you have them.

• Salt to taste. If using stock granules or stock pot, remember that it will also have salt.

• 500-600 ml. vegetable stock (I used water and a stock pot (1 1/4 pt) chicken stock

• 2 tbsp. skimmed milk powder or cream, if you prefer (optional)

• A handful of coriander leaves (use other garnish, if you don't have fresh coriander)

• A sprinkling of freshly ground black pepper.

Instructions

1. Peel and cube marrow.

2. Heat the oil in a pan, add cinnamon and bay leaves and then the onions (and, garlic if used). Stir-fry until it is softened, even lightly browned.

3. Add spices and stir them in for 20-30 seconds.

4. Add chopped marrow and the stock/water + stock granules/stock pot.

5. Bring to the boil, cover and simmer until the marrow is soft.

6. Add milk and stir it in.

7. Taste and adjust seasoning. Remove cinnamon and bay leaves, discard.

8. You can serve it chunky, as it is now, or blend it until smooth.

9. Pass it through a sieve, just in case there are any seeds/solids/fibres.

10. Mix half the coriander leaves in.

11. Heat it up again, serve out in bowls/mugs and garnish with remaining coriander leaves.

12. I have frozen half of it and hope that it will, be okay when de-frosted.