Marrow filling -

1. Remove the marrow filling and set aside.
2. Sauté the onions in a little olive oil. When they start to soften add the ground beef and cook until no longer pink.
3. Add the marrow filling and continue to cook until it's softened and incorporated with the ground beef.
4. Add the gravy pot, curry powder, tomato paste and a few dashes of Worcestershire sauce. Cook for 1 minute then add the corned beef and continue to cook, stirring until its mixed well with the filling.
5. Remove from heat, stir in 2 tbsp parmesan cheese, an egg and season with salt and pepper.
6. Fill the marrows, top with extra parmesan cheese and freshly ground pepper.

Baking Marrows with Potatoes -

1. Preheat oven to 190C/375F.
2. Butter grease the base of a large baking dish and place the marrows.
3. Add sliced onions and garlic in between. Top with sliced potatoes and again onions and garlic and scatter a few fennel seeds over the potatoes.
4. Pour water over the potatoes until it reaches just a ¼ height in the dish. Scatter a few more fennel seeds over the potatoes, season them with salt and pepper and top with small cubes of butter.
5. Cover the dish with foil and bake for 1½ hours. Remove foil, turn up the oven temperature a notch and cook for a further 30 minutes until golden and crispy. If your marrows are browning too fast and the potatoes aren't yet golden, tent them with a small piece of foil.
6. Enjoy!