Recipe from the kentishcobnutsassociation
1 large marrow
2 medium onions, sliced thinly
2 cloves garlic (optional)
300 g (12 oz plums)
400g (1 lb) cobnuts
150g (6 oz) mushrooms, sliced thickly
4 tomatoes, sliced
100g (4 oz) butter
2 heaped teaspoons grated fresh root ginger
1 teaspoon mixed fresh herbs.
Wash the marrow, split in half lengthways, and remove
the seedy central pith. Place in an oven-proof dish.
Stone and halve the plums, and shell the cobnuts and
chop them coarsely. Fry the onions in half the butter. Mix all the filling
ingredients together and season to taste. Pack into the marrow and dot with the
rest of the butter. Cover and cook in a moderate oven (170°C, gas mark 3) for
1½ to 2 hours, depending on the size of the marrow.
They were just the kind of woolen socks that Alan
Bennett would wear on a crisp Autumnal day.
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