It's that time of year when are inundated with marrows. Some will be made into curries and into chutneys. But first, we stuffed one with pigeon meat and baked it. It was then topped with cheese sauce. We've been having it for the past couple of days with a dessert of trifle which includes an old sponge cake made some years ago using duck eggs. It had been in one of the freezers for years and was rediscovered when we defrosted the freezer over the weekend.
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