SALT AND MARROW RECIPES

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Heat the oil in a baking tray in the oven until very hot. Add the sliced shallots, season with salt and pepper and bake for 5 minutes or until starting to soften and colour.
• Add the potatoes, season, then add the marrow slices. Season them well with salt and a little pepper. Turn the oven up to 200C/fan 180C/gas 6. Cook for about 20-30 minutes. You want the potatoes to start softening and the marrow to colour a little. If the potato is soft but the marrow is still very pale, put the grill on and cook for about 5 minutes.
• Put the garlic and some sea salt into a mortar and grind with a pestle to a paste, then add the herbs and continue to grind. Don’t worry about the notion of not bruising soft herbs here. It has been more than OK to muddle them with garlic, in Georgia, for thousands of years, so embrace it!
• Add the crushed herbs and garlic to the tray of vegetables. Turn the oven off and leave everything in it for a couple of minutes.
• Mix the yogurt with the crushed coriander seeds and some salt. Add a little bit of water to loosen it if needed. Give all the vegetables and herbs a good stir in the tray then serve, alongside some excellent crusty bread and a little yogurt on the side.

Steps:

• In a sauce pan on medium to high heat, place the potatoes, salt and water. Bring to a boil, then lower heat to medium and cook until soft. Drain and set aside to cool.
• In another sauce pan on medium to high heat, place the marrow as and water. Bring to a boil, then lower heat to medium and cook until soft. Then drain and set aside to cool.
• While potato and marrow cool down, in a pan on medium to high heat add oil and sauté the onions until translucent and soft. Remove from heat and let it cool.
• In a measuring jug, pour in 250ml warm water and stock cube. Stir to dissolve mixture.
• In another measuring jug add 120ml of milk.
• To make the soup in a food process add the cooked vegetables and sautéed onions and garlic. Blitz together and then apply pour in the stock bit by bit. Once incorporated pour in the milk bit by bit.
• In a large stockpot or saucepan, pour a bit of the mixture into a sieve at a time and push through the soup. This makes the soup extra smooth.
• Once all of the mixture has pushed through, on medium heat, heat the soup up. In a measuring jug, pour in 190ml warm water and the remaining stock cube. Stir to dissolve mixture. Pour into the soup mixture and stir well. Now season soup with salt and pepper to taste. Once soup is heated through turn off heat.
• In a soup bowl, ladle the soup and serve immediately while pipping hot. Eat as it is or garnish with ground black pepper (optional) and croutons (optional).