I’d never eaten (let alone cooked) marrow before but after seeing a drool-inducing stuffed marrow recipe on TV the other day, I decided it would be my next challenge. As luck would have it, a couple of days later I stumbled upon a small grocery store that lo and behold, had a basket of big, fat marrows out the front!
I found the TV recipe online and changed it up a little to suit my tastes; I omitted the butter and swapped the oregano and thyme for basil. I also added lemon juice to make it a tad more summery.
You could easily veganise this recipe by omitting or substituting the feta.
Feta & Tomato-Stuffed Marrow
Adapted from Nigel Slater’s Simple Suppers
1 medium marrow
225g baby plum tomatoes (about 20)
1 medium red chilli
1/2 a lemon
Few sprigs of fresh basil
1. Preheat oven to 200°C. Cut 4 pieces of baking paper to about 25-30cm square. Slice ends off marrow, then cut remainder into 4 rounds. Scoop out seeds. Place a round of marrow on to each square of baking paper.
2. Cut plum tomatoes into halves (larger ones into quarters) and place into a small bowl. Season with pepper.
3. Cut top off chilli then halve lengthways. Remove seeds and chop chilli into small pieces, then add to tomatoes. Tear up basil and add to tomato mixture.
4. Spoon tomato mixture into the marrow holes. Drizzle generously with olive oil, making sure some gets into middle of marrow pieces. Wrap the parcels tightly and scrunch the tops to secure. Place in baking dish. Bake in oven for 30-40 minutes, until marrow flesh is soft and translucent (unwrap parcels to check).
5. Crumble or dice feta and push evenly into marrow holes. Close parcels back up and return to oven for 10-15 minutes, until feta is soft and starting to brown.
6. Transfer on to serving plates and drizzle with juices that have collected in the parcels. Sprinkle with pepper and garnish with fresh basil.
This recipe would also work with large courgettes. Instead of cutting into rounds, slice lengthways and top with tomato mix.