Stuffed Marrow

Cultivated in England and closely related to the courgette, marrow is a large, slightly oval, green summer squash which can grow to the size of a watermelon. Think of it as a monster courgette.

The flavour is subtle, yet often described as bland - thin slices gently steamed as a base for fish, or for layering in a Cottage Pie will show off their flavour, but all too often it is regarded as bland and so stuffing with a flavoursome meat sauce is a really good way of enjoying this food.

Let's get stuffed ...

Make up a flavoursome meat sauce by simmering ground beef, lamb or pork with onion, garlic, generous spoon of tomato puree and chopped mushroom, maybe a splash of Worcestershire Sauce, or simply enhanced with a little anchovy paste. The meat should be ready to eat and as much liquid removed as possible before stuffing the marrow.

Cut the ends off the marrow and using a long knife scoop out the middle to make a fat tube.

Place one end back on and hold it in place with tin foil.

Up end the marrow and fill it with the meat packing it down as you go.

Place the other end on, hold it in place with tin foil and then cover the middle with tin foil also.

Bake in an oven set to 180C for 20-30 minutes depending upon the size of the marrow and thickness of the walls.

Remove from the oven, cut into slices a couple of inches thick and present on a long plate with a few spoons of soured cream over the top. Accompany with some fried tubers - parnsip chips are great!

If you are particularly dexterous, you could do this with a couple of large courgettes.