Grow Your Own Magazine

I made this with courgettes, but any summer squash should work. Creme fraise (sp?) can be used instead of cream. Adjust the chillies to taste, the cream makes the flavour quite mild to my mind.

1/2 marrow, about 450g/1lb
30ml/2tbsp veg oil
10ml/2tsp cumin seeds
1 small fresh red chilli, seeded and finely chopped
30ml/2tbsp water
50g/2oz young spinach leaves
90ml/6tbsp single cream
salt & pepper

De-seed and cut the marrow up into bite size pieces. Put the oil in a pan, when hot toss in the cumin and the chilli, be careful it may spit! After one miniute add the marow pieces and water, cover and simmer for about 8 mins, stirring occasionally until the marrow is just cooked and tender. Remove cover and cook for a further two mins or until most of the liquid has evaporated. Wash the spinach and tear into rough pieces throw it into the pan to wilt, stir in the cream and cook over a high heat for two minutes. Add salt and pepper to taste.

Serve with rice as a veggie main course with plain or spiced rice!

Also works very well as a side dish for non-veggies!

TOH liked it enough to be content with a veggie meal - which is quite an accolade around here!