Marrows seem to be a much neglected vegetable. When I mentioned to people recently that friends had given me two beautiful, and in one case giant, marrows from their garden the typical response was “that’s nice, but what will you do with them?”. I did consider making marrow rum but in the end both got stuffed.
This is the first stuffing I came up with, this was enough for the 7 rounds I got from the first marrow and would be plenty for any of the marrows I’ve seen on sale in supermarkets and greengrocers. I almost forgot to photograph it so the picture shows a leftover slice a little bit squashed to fit in a tub ready to put in the fridge…
- 1 average size marrow
- 8oz/225g mature hard goat cheese, grated
- 4oz/115g wholemeal or spelt breadcrumbs
- 3.5oz/100g chopped roast hazelnuts
- 4 tablespoons/60ml milk or milk alternative
- 3 teaspoons dried mixed herbs
- Freshly ground black pepper to taste
For the cheese I use St Helen’s but there are goats’ cheddars and goudas which would work.
Breadcrumbs; don’t buy dried! Use fresh or do what I do and make a batch in one go when you get a nice stale loaf and freeze them in useful portions.
Milk; personally I’d use a nut milk, macadamia or unsweetened almond for preference.
Pre-heat oven to 180°C.
Mix all ingredients except the marrow together in a large mixing bowl, it’s easiest just to get your hands into the mix than try to stir it all together with a spoon.
Leaving the stuffing to stand, cut the marrow into 1.5″ to 2″ rounds and scoop out the seeds and pith.
Place the marrow rounds on a lipped baking tray or in a roasting dish, fill with stuffing, bake for about an hour.
Any spare stuffing can be baked in a small pie dish or ramekins.