Slow cooked marrow, chilli and garlic on toast

Slice the marrow in half and remove the seeds, then cut lengthways into long strips and season generously with salt. Leave for at least 15 minutes, then rinse and dry in a tea towel.

Chop each strip into slices as thin as a ten pence piece. In a large flat pan with sides (a casserole dish works well here) heat lots of olive oil – yes lots please. Once it’s hot but not smoking add all the marrow and resist the temptation to stir it.

Add some chopped garlic and chilli and cook on a moderate hob for as long as it takes to become a pulp, seasoning well and stirring occasional. You want a little colour but not a lot. Leave to stand.

Spread warm on toast and crumble over some goats curd or very fresh goats cheese, tear a few mint leaves on the top and serve. Epic.