• 1 small young marrow or yellow squash
• Salt
• 4 fresh dates, soaked in a little wine
• 2 tbsp pine kernels, soaked in a little wine
• 2 level tsp ground cumin
• 2 level tsp ground coriander
• 1/2 tsp ground black pepper
• 2 tsp chopped fresh or 2 tsp dried mint
• 1/2 tsp asafoetida powder or 5 drops asafoetida tincture (you can use garlic or onion powder as a substitute)
• 2 tbsp honey
• 1 tbsp defrutum (reduced red grape juice) (you can use 2 tbsp of red wine as a substitute)
• 3 tbsp fish sauce
• 2 tbsp olive oil
• 3 tbsp red wine vinegar

Slice the marrow or squash and boil until al dente (still firm). Arrange the slices in a baking dish and sprinkle with a little salt. You will need a pestle and mortar for the sauce. Remove the stones from the dates and put the flesh in the mortar with the pine kernels. Mash them down to a paste. Transfer to a bowl and add the cumin, coriander, pepper, mint and asafoetida and mix well. Scrape down the mash and add the honey, defrutum, oil, fish sauce and vinegar. Stir into a smooth emulsion and pour over the marrow or squash. Cover with a lid or foil and reheat thoroughly in a pre-heated oven at 180°C/gas mark 4. Serve sprinkled with freshly ground pepper.