Steamed marrow is a great summer flavour-memory from my childhood. I would pick them in the garden take them straight to the kitchen where my mum would peel them, dice them (leaving outthe middle), grind over loads of black pepper, add a little butter, a little water and cook them in a pan with a lid so they steamed. The result was always this lush sweet, watery vegetable you could easily mistake for vegetable candy.When I came to make my own version last week to accompany free range oganically reared duck, I did it much the same way - lots of black pepper,butter, and used Evian water for that pure taste. That's the taste of summer.
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Cooking in evian water? While this may sound pretentious it should be pointed out that the evian water came free - this was only a few weeks after the 2007 floods in Tewkesbury when the water supply had been cut off due to the water pumping plant had been under siege by raging floods: http://news.bbc.co.uk/1/hi/england/gloucestershire/6910559.stm . So for a whole week we survived on water picked up from the local boswers which had to be boiled or bottles of water distributed by the local council. Happy times!
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