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5 ways to... cook a marrow

Marrows are a very versatile vegetable but they are often undervalued and definitely underused in most kitchens. So if you've never cooked one before and are unsure where to start, here are a few ideas on ways to cook a marrow:

 

Oven-baked and layered

Simply slice your marrow into rings and scoop out the seeds before seasoning with salt on both sides and placing either in a colander or on a clean tea towel for 30 minutes, allowing excess moisture to drain away. Fry them over a high heat (no need for oil or butter) for three minutes on either side before layering in a deep oven proof dish with your choice of sauce and additional ingredients. Try layering with sliced apples and tomato sauce for a delicious vegetarian dish or simply top with finely sliced red onion and grated cheese for an inventive accompaniment to a main meal.

Stewed

Marrow chutney works perfectly with curries, cheeses and cold meats and homemade chutneys are a sure fire way to impress friends and family. To make, simply peel and deseed your marrow and place in a food processor with lemon juice, sugar and ginger to taste; blend until completely smooth.  Place the mixture into a heavy bottomed pan and bring to the boil, stirring constantly to stop it from sticking. Simmer for around 30 minutes until setting point is reached and pour immediately into sterilised jars.

Bake a cake

Use the same method as you would to make carrot cake but substitute the carrots for freshly grated and drained marrow; it makes a delicious and unusual alternative which children and adults alike will love.

Oven-baked and pureed

Root vegetables such as carrots, marrows and parsnips make for delicious winter soups which can be spiced up with ginger, paprika or curry powder for that extra little zing or kick. Start by baking your marrow for 30 minutes before shredding the flesh with a fork and adding to onion, garlic, spices and stock for the perfect wholesome and warming soup. Find soup recipes.

Roasted

Slice, salt and drain your marrow before roasting in the oven and layering with cooked lamb mince, tomato sauce, herbs, garlic and a cheese sauce. This makes for an absolutely perfect winter dish to make in advance of a dinner party or to put in the freezer for those nights when you haven’t got the time or the inclination to make something from scratch.

 

Give those humble marrows a chance and open yourself up to a whole new world of delicious flavours!

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