Stuffed Marrow

One of The Boy's workmates has had the good fortune his veg patch producing an exuberant load of courgettes and, consequently, marrows. He's been lumbered with so much fruit that he's been palming them off on his coworkers - well, his glut is our gain!


Still wondering what you're going to do with that glut of courgettes? Have you discovered one or two that were hiding amongst the leaves that are now mammoth marrows? Give this easy recipe a try.

Chorizo stuffed Marrow


You will need: (to serve two)
A medium sized marrow (approx 25cm long)
3 inchs of chorizo sausage, halved and sliced
1 onion, finely chopped,
1 pepper, roughly chopped
handful of sliced olives
50g of grated Parmesan or hard cheese
3 tbsp passata or 3/4 chopped fresh tomatoes
1 clove garlic, finely chopped
1 tsp chilli, finely chopped (or to taste)
sunflower oil


- Preheat the oven to 190C.
- Half the marrow length ways and score diamond into the insides without piercing the skin.
- Rub a little olive oil into the cut sides of the marrow and season.
- Roast with the cut side up for 15 minutes or until the inside starts to become tender.
- Meanwhile, fry the chorizo in a pan with a little oil until it flavours the pan and expresses its red oil then add the chilli, garlic and onion.
- Sweat the onion until translucent.
- The marrow will begin to soften. Gently scoop out the innards with a spoon being careful to leave about half a centimetre (or more!) on the skin to keep it together. Return the hollowed skins to the oven.
 - Roughly chop the flesh that you've removed and add to the pan. There'll be a lot of moisture in the marrow flesh so be prepared to simmer the stuffing for a few minutes.
 - Remove the marrow from the oven and generously fill them with the filling.
 - Top with sliced olives and parmescan.
 - Return to the oven for 10 minutes or until the cheese is melted and golden.
 - Serve with basil and a fresh salad.