Coat a 9-by-13-inch baking dish with butter, and set aside. Heat the bone marrow over medium-high heat until liquefied, about 2 minutes. Add the mushrooms, onion, garlic, and celery, and sauté in ...

Alternatively, pickle your glut of marrows in vinegar with a selection of crunchy vegetables and serve with cheese as a snack, or as a side dish with cooked ham or curries.

Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt. Scoop the seeds and stringy pulp from the marrow halves ...

John Tinniswood lived through both world wars and is the world's oldest surviving male Second World War veteran. He was named ...