Marrow and Ginger Chutney
Last week my friend Sam came over with what seemed like half of her kitchen and a huge load of beautiful vegetables from Shipton Mill‘s biodynamic garden. Much of the booty became salad (see my previous post on cooking from Ottolenghi), but the vegetable that eluded us was marrow, perhaps the most substantial and most plentiful item in the Shipton veggie stash. Marrow is a vegetable that I’d only heard of since moving to the UK. . . .