- A member of the squash family, the marrow is a distinctive looking vegetable.
- Its edible shiny skin can be any shade of green and its flesh is tender with a subtle flavour.
- When buying marrow choose the smallest one that you can.
- Over-sized marrows tend to have watery, bitter-tasting flesh.
- It should be firm and heavy for its size.
How To Use Marrow
- Marrow is always served cooked.
- It can be baked in halves with the centre scooped out and stuffed with a filling such as sausage-meat and tomato or Bolognese sauce.
- It can be sliced into rounds and topped with cheese and baked.
- Or it can be cooked with onions, peppers and tomatoes to make a version of ratatouille.
- Serve steamed or fried marrow as a side dish to accompany chicken or fish dishes.
- Marrow can also be combined with ginger to make jam or included in the mixed summer vegetable preserve, piccalilli.
- Herbs and spices that go particularly well with marrow include sage, thyme, chilli and cumin.
How To Prepare Marrow
- Top and tail the marrow and slice or cut into chunks as desired and remove the seeds.
How To Cook Marrow
- Marrow can be baked, steamed or sautéed.
Baking the marrow
- To bake, preheat the oven to 190°C, gas mark 5, place the halved, stuffed marrow or marrow rings with topping in a roasting tin and cook for 35 - 55 minutes or until tender.
Steaming the marrow
- To steam, place prepared marrow chunks in a steamer and cook for 10 - 15 minutes or until tender.
Sautéing the marrow
- To sauté, heat 1 tbsp olive oil in a frying pan and cook the prepared marrow chunks for 5 -10 minutes, stirring occasionally, until tender.
How To Store Marrow
- Keep refrigerated after purchase.