Not sure what to do with the glut of marrows in your garden? Try this simple recipe.
Good marrow recipes are not the easiest to come by – and that could be because it is such an overlooked vegetable. But there are so many reasons to love marrow. The versatile vegetable – in season at the end of summer – has a mild flavour and soft and creamy flesh, like a courgette or squash, so it can be used in many of the same recipes. Stuffed marrow is one of our favourite ways to use the veg. It uses a mixture of roasted vegetables to fill up the hollow inside, but if you want even stronger flavours you could opt for meaty additions like bacon, pancetta, or chorizo.
- 1 small marrow, about 30cm (12in) long, and 850g (1¾lb) in weight, halved lengthways
- 1tsp fennel seeds
- Salt and freshly ground black pepper
- 1-2 cloves garlic, peeled and crushed
- 3 tbsp olive oil
- 1 red or white onion, peeled and cut into wedges, pulled apart
- 1 sweet potato, 400g (14oz) in weight, peeled and diced
- 1 red pepper, halved, deseeded and cut into thick strips
- 2tsp pine nuts
- 1tsp sesame seeds
- Olive oil, for serving
- Mint leaves, for garnish
Set the oven to fairly hot, Gas Mark 6 or 200°C. Scoop the seeds out of the marrow and place the halves in a large baking dish or roasting tin, cut-side up. Sprinkle with the fennel seeds and the seasoning, and add the crushed garlic and then 1 tablespoon of oil.
Put the onion, sweet potato and red pepper into the dish, too. Sprinkle with the rest of the oil. Roast in oven for 30 minutes, then turn the vegetables and continue cooking for another 20 minutes.
Spoon the sweet potato, onion and pepper into the marrow halves. Sprinkle with pine nuts and sesame seeds, and put back in the oven for 10-15 minutes, to brown the seeds. Sprinkle with a little more oil, and fresh mint leaves, for serving.
Top tip for making stuffed marrow
Sprinkle cheese over the top of your marrow for added indulgence. We love melting mozzarella or smoked cheese.