Corn on the cob with dukkha, salt and butter

The Saturday past was the start of the rugby season and it was time to head to Twickenham for a double header. It is always a day of drinking beer and eating, crap food, it is part of the experience! We watched 2 games and it was the last fine minutes of the last game that was really exciting!


Once at home we had a corn on the cob for starter, it is just one of the best veg from the allotment and at the moment there is so much ready to eat!



We ate it with dukkha spice, salt and butter, so simple and so delicious!


Anyone who grows marrow knows big they can grow. The last one we picked weighed 4.6 kg and I was running out of things to make with it. I bought some boneless chicken thighs and I love the combination of chicken and peanut sauce. I wanted to try and make the chicken with marrow and was thinking of how I could incorporate flavour and make the marrow a bit more interesting. In the end I decided to try and make marrow and peanut purée.

Marrow and peanut purée

Preparation time 5 minutes

Cooking time 20 minutes

Serves 2


  • 10 cm or just above 3 inches of marrow 
  • 1 tbsp tahini
  • 1/2 tbsp peanut butter
  • 1/2 tbsp peanut butter
  • 1/2 tbsp hot sauce
  • 1 tbsp extra virgin olive oil
  • 3 tbsp skimmed milk
  • salt to taste

Peel and de seed the marrow and then steam it for 20 minutes. Place in a blender together with all of the other ingredients and blend until smooth. The marrow got a great peanut flavour and the peanut flavour really came through.


It was a light dinner and a perfect dinner after some true indulgence at Twickenham.


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