Apricot Pork / Marrow

The first dish is marrow in cream sauce from Jane Grigson's English Vegetables. Make a white suace using half whipping cream and half milk. Add to this a small pot of potted shrimp or enough to taste. Stir in the steamed marrow. Yummy!



The pork chops are stuffed with apricots. The stuffing uses half a chopped onion, one chopped garlic, and 60g dried apricots chopped. Saute onion and garlic till tender, add apricots, and add in some thyme or basil. This is enough for 2 chops. Defrost chops slightly and slice open to create a pocket, being frozen makes it easier to cut into. This is cooked in my cast iron skillet which I bought on Ebay from U.S. It came looking well seasoned and works a treat.