INGREDIENTS
by Antony Worrall Thompson

Got a seasonal glut of marrows weighing heavy on your mind? Try this tasty recipe for stuffed marrow.

Main course

Preparation

Marrows are an acquired taste, more watery and bland than young, sweet courgettes, but they’re a wonderful blank canvas for spiced or strongly flavoured foods. Add marrows to curries to soak up and amplify the flavours of the spices, or stuff them with marinated meat, pungent cheese or hot chorizo. Alternatively, pickle your glut of marrows in vinegar with a selection of crunchy vegetables and serve with cheese as a snack, or as a side dish with cooked ham or curries.