Stuffed roast marrow recipe

This simple roast marrow recipe is the perfect way to use up these delicious vegetables.

Good marrow recipes are not the easiest to come by – and that could be because it is such an overlooked vegetable. But it's a great vegetable to cook with and we love it for its versatility. It can be used in many of the same recipes as courgette or butternut squash, and makes a great side dish with a roast. But here, we've let it take centre stage and stuffed it with a rainbow of delicious veg. If you want even stronger flavours you could add in something meaty like fried bacon on pancetta, or add a sprinkle of grated cheese over the top (see tip).

Ingredients

• 1 small marrow, about 30cm (12in) long, and 850g (1¾lb) in weight, halved lengthways
• 1 tsp 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
• 2 tsp pine nuts
• 1 tsp sesame seeds
• Olive oil, for serving
• Mint leaves, for garnish

Method

1. Set the oven to fairly hot: 200°C/400°F/Gas Mark 6. 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.
2. 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.
3. 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.

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