July 22nd, 2009


Neal’s Yard Goats Curd Marrow Bakes

A trip to London is not complete without stopping at Borough market. I set off with the cool box and ice packs in the back of the car knowing that I will buy something worth storing in the box.

Funny though I never buy the goodies written on my list. I can follow a shopping list perfectly well in a normal supermarket but not at Borough. The emotions take over and I purchase one hundred percent with my eyes, nose and  ears too. In fact my radar goes haywire when I detect these wonderful ingredients  and before you know it I have spent more than anticipated and not bought a single item from my list.

This week I stopped at Neal’s Yard, I normally do not even bother because it’s incredibly crowded and you can hardly see the door. As it was nice and early I ventured inside and there it was fresh goats curd at £21.60 per kilo,I nearly choked but I had to have it. Not even the Montgomery cheddar was that dear,but£18.oo poorer  and with my goats curd, cheddar and  potato bread under my arm,I’m off in search of the next  foodie item that Borough can offer.

My charming vegetable delivery man had again delivered a wonderful box filled with exciting seasonal goodies. This week there were two huge marrows, gooseberries, Romano peppers and a few other interesting things. At first I had hot and cold sweats as I’m not always quite sure what to do with marrow. It’s very watery and the taste is not really something to write home about. However Mum got all excited and ran off to fetch my grans recipe book.


After some translation and discussion mum showed me a marrow bake recipe. She explained that this dish is normally served as a sweet. I cannot quite get my head around eating sweet eggy marrow for pudding ,so I took the concept and reworked it into a savoury dish. We enjoyed it so much that we had it for both lunch and dinner on the same day.

As the marrows where incredibly fresh and the skins were still very tender I grated the whole marrow with skin and all. I like the texture as it does not go completely mushy but still retains it’s coarseness. I flavoured the marrow with a teaspoon of garam masala, it works well with the strong goats curd.

If the price of the goats curd is too expensive , use ricotta or even stilton.

This goats curd and marrow bake is ideal to be served as a side dish or use larger portions as a vegetarian main or bake little ones for a starter.


  • 500g marrow
  • 2 large free range eggs
  • 1tsp Garam Masala
  • 1tsp caster sugar
  • 50g plain flour
  • 1 tsp baking powder
  • 50ml double cream
  • 200g goats curd cheese
  • 1 slice of white bread
  • 2tbs of course chopped flat leaf parsley
  • 1/2 clove of fresh garlic

Preheat the oven to 200°C and grease 4 individual oven proof dishes.

Wash and course grate the marrow.

In a large mixing bowl whisk the eggs, cream, garam masala, flour, baking powder and seasoning.

Add the grated marrow and fold together.

Spoon the marrow mixture into the greased dishes, spoon 50g of goats curd cheese on top of each dish.

Bake the dishes in the preheated oven for 20  minutes.

While the marrow is baking grind the parsley, garlic and bread in the Thermomix for 30 seconds on speed 10.

Once the marrow dishes are ready sprinkle the garlic crumb on top and serve immediately .

The marrow dish souffles slightly and will sink once it's left to cool.

Serves 4

Food Fanatics Tip

If you like the sound of this dish but do not have marrow available, substitute the marrow with courgette, butternut squash, pumpkin or sweet potato. The goats curd is also optional and can be substituted with normal goats cheese, ricotta, mascarpone or even Stilton will be delicious.

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2 Comments to “Neal’s Yard Goats Curd Marrow Bakes”

  1. JG Brooking says:

    Yum this sounds delicious. Another tip for marrow is a variation that I tried last year of ‘Deadman’s Leg’, that’s what we called it at boarding school. Anyhow, this version I used the Bobity idea with minced cooked off with onions and cinnamon & sweetened with mango chutney and raisins then they add a egg custard as a topping. I filled a marrow with the mince mix and baked for about 40 mins then finished with the egg & bread custard mix – it was really yummy, and my children love it. Also you can make endless marrow chutney, but don’t let them dry out too much as they need to be a bit wet. Enjoy.

  2. Kavey says:

    These look delicious!
    I might try them with some of our garden courgettes

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