• 6 oz (170 g) spaghetti (broken into 1" to 2" pieces)
• 1¼ pints (685 ml) boiling water
• 1 teaspoon salt
• 6 oz (170 g) marrow (sliced)
• 4 sticks of celery (cut into ½ inch slices)
• 6 oz (170 g) carrots (thinly sliced)
• 1½ oz (42 g) butter
• 6 tablespoons single cream
• 6 oz (170 g) sweet corn kernels
• 1 to 2 teaspoons fresh ginger (finely chopped) or 1 level teaspoon ground ginger
• Salt and pepper to taste.

Method:

1. Drop the spaghetti into salted boiling water in a large saucepan and cook for about 5 minutes.
2. Add marrow, celery, carrot, sweetcorn and butter and bring back to the boil. Cook for another 10 minutes.
3. Stir in the single cream and ginger. Season to taste.
4. Transfer into a large casserole and serve.

Serves 4.

Note: Garnish the top with a few spring onions, chopped and lightly browned in a little oil. For a more filling meal, hand round some grated cheddar cheese.