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| The marrow should be peeled to remove the tough outer skin, de-seed before cooking, wash and gently cook. The marrow is 80% water and needs careful cooking to prevent it becoming soft and difficult to handle.The marrow is usually cut in half lengthways. |
| Marrows are cooked by steaming in trays or by brief blanching in boiling water, draining well and brushing with melted butter and chopped parsley. |
| These are some types of marrow dishes: |
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| *Courge provençale - provençale style |
| *Courge nature- plain boiled |
| *Courge farcie - stuffed with farce |
