Nisha Katona served up a tasty Marrow Glut Curry with warm chapati breads on Sunday Brunch.

The ingredients are: 1 large marrow-(800g) peeled if skin tough and chopped into 1.5-inch chunks, 6 tbsp veg oil, 1 tsp fenugreek seeds, 1 tsp asafoetida powder, 1/2 tsp turmeric, 1/4 tsp chilli powder, 2 tsp brown sugar, 1 crushed garlic clove, 1 tsp salt, 1 cup roasted salted cashew nuts (snack type) and juice of 1 small lemon.