Jack Monroe’s marrow gratin recipe

Every Sunday in my childhood, my parents, brother and whatever assortment of foster children were living with us at the time, would sit down in the middle of the afternoon to enjoy a proper roast dinner. More often than not it was chicken, usually accompanied by potatoes, greens, carrots and gravy.

And then, somewhere in the autumn, everything would get shoved along to make room for a large dollop of my dad’s marrow, softened with onion in oil (Dad specifies olive, I defiantly use groundnut) and seasoning. I’ve enjoyed it over the years as a side, but now I’ve made it into a gratin for a more substantial dish. He is cross with me for tinkering with it, but I’ve mollified him by paying homage to his Greek roots with orzo and halloumi in the mix. I think he loves it really.

(Serves 4)

1 large onion, diced

500g marrow, peeled and diced

2 tbsp oil

400g chopped tomatoes

200g orzo

Few sprigs of fresh basil, finely chopped

Few sprigs of fresh parsley, finely chopped

200ml chicken or vegetable stock

Salt and pepper

1 slice of bread, blitzed into breadcrumbs

100g halloumi, finely grated

Heat the oven to 200C/400F/gas mark six.

Put the onion into a medium pan with the marrow. Drizzle over the oil and cook on a medium heat for a few minutes until the marrow starts to brown around the edges. Pour over the chopped tomatoes and cook for at least 15 minutes.

Add the orzo, most of the herbs and the stock, stir, and bring to the boil.

Add a pinch of salt and a grind of pepper and cook for a further 8-10 minutes, until the orzo is al dente (it will be finished in the oven). You may need to add a little more water to stop it drying out.

Mix the breadcrumbs with the halloumi and remaining herbs. Scatter on top of the marrow mixture.

Cook in the oven for 15 minutes until lightly toasted on top. Allow to cool slightly before serving.