Firstly go out to a garden centre and buy yourself a house plant sprayer. Bring it home, wash it out and fill it with organic olive oil. Wash and Slice your marrow or 'giant forgotten courgette' into 1cm rings. Don't peel it or de-seed it just slice it up .....at this time of year the skin and seeds are tender and add texture and taste to this dish. Line a large baking tin with parchment or greaseproof paper and lightly oil it using your spray gun set to 'mist' function (!), scatter with sea salt. Layer the marrow / giant forgotten courgette into the tin and then scatter again with sea salt and your favourite curry powder and cumin seeds over the slices. Mist the slices with more olive oil and place the tray in a hot oven for about an hour until the juices run in the bottom of the tin and the slices are tender and lightly browned. Half way through the cooking time I like to spoon up some of the juice to baste the top slices with to keep them moist. Mix together a very big heaped tablespoon of Brinjal Pickle with double the quantity of good fresh organic natural yogurt. I use a hand blender to buzz it all together to make a smooth dressing adding a bit of milk to get the consistency right. You need to end up with something about as thick as pourable double cream. Spoon the mixture over the top of the marrow slices, scatter with paprika and freshly ground black pepper and return the tin to the oven for about as long as it takes to heat the dressing through. Carefully spoon the marrow slices onto a warm plate and drizzle with the juice from the bottom of the baking tin. Scatter with lots of fresh coriander and a drizzle of chilli oil or even some of the oil from the Brinjal Pickle jar. It's nice and tasty .... very nice and tasty!
