Slow-cooked marrow with fennel & tomato recipe | Good Food

Ingredients

• 1 young marrow (about 1kg)
• 4 tbsp olive oil plus a drizzle to serve
• 1 rosemary sprig plus extra leaves chopped to serve
• pinch of fennel seeds
• 2 red onions finely sliced
• pinch of dried chilli
• ½ fennel bulb sliced
• 2 garlic cloves crushed
• 50ml white wine
• 500g tomatoes chopped
• 1 tbsp red wine vinegar
• 2 tbsp capers
• 400g can butter beans drained
• 2 large slices of sourdough to serve
• soft fresh goat’s cheese to serve
• 1 tbsp oregano to serve