"Make a big pot to eat with crusty bread, or serve it as a side to roast meat and sausages. The baby marrow is poached in oil, turning it beautifully soft and creamy.” – Abigail Donnelly
- 4 T olive oil
- 1 onion, chopped
- 2 sticks celery, chopped
- 6 cloves whole garlic
- 2 whole red chillies
- 1 t dried oregano
- 1 bouquet garni
- 300 g lentils
- 4 cups vegetable stock
- 2 T red wine or balsamic vinegar
- sea salt and freshly ground black pepper, to taste
- 3 T Italian parsley, for serving
- 120 g Gorgonzola, for serving
- For the confit baby marrow:
- 12 baby marrows, cut into thirds
- 2 bay leaves
- 1⁄2 cup olive oil
1. Heat 4 T olive oil in a pan. Add the onion and celery and cook over a medium heat until soft. Add the garlic and chillies and cook for 1 minute.
2. Add the oregano, bouquet garni, lentils and stock. Simmer, covered, for 30 minutes or until the lentils are tender. Add some water if too much liquid evaporates. Remove the bouquet garni. Add the vinegar and season to taste.
3. To make the confit baby marrow, place the baby marrows and bay leaves in a pan and stir-fry until golden. Add the oil, cover and simmer for 15 minutes.
4 Serve the lentils with the baby marrow, parsley and Gorgonzola. Drizzle with olive oil.
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay