I know marrows are normally at the end of their season in October, but for some reason they still seem to be around at the moment, so this recipe should help you use them up – and it suits this awful weather we’re having as well!
Angela Hartnett’s stuffed marrow with chorizo, red peppers and feta
Marrows are usually overshadowed by their sexier cousin, the courgette: that’s the vegetable we fancy-pants chefs tend to prefer. However, marrow can be a great alternative. It is more watery, but that makes it a great choice when there are strong flavours to absorb. English marrow is in season and plentiful, can be used sauteed with chilli, for a chilled soup or in curries. Here I have stuffed them and added a touch of spice with chorizo, but that can be left out if you would like the dish to be totally vegetarian.
2 red peppers, seeds removed and sliced finely
1 onion, sliced finely
100g chorizo, sliced into strips
2 tblsp chopped, fresh coriander
1 small onion, sliced finely
25ml extra virgin olive oil
50g pine nuts
150g feta cheese, diced
A sprinkle of breadcrumbs
Pre-heat the oven to 180C/Gas Mark 4. Split the marrow in half, lengthways, and cut into four pieces. Remove and discard the seeds.
In a small frying pan, heat 2 tbsp of olive oil. Add the onion and peppers, season and saute slowly until soft, for at least 10 minutes. Meanwhile, place the marrow on a baking sheet, seasoned with a touch of olive oil, salt and pepper, and cook for five minutes in the preheated oven.
Remove the onion and peppers from the heat, and mix with the sliced chorizo, coriander and pine nuts. Remove the marrow from the oven and turn the heat up to 200C/Gas Mark 6.
Fill the marrow pieces with the pepper mix, and top with the cubes of feta and the breadcrumbs.
Return them to the oven and cook them for 12 minutes, until the marrow is soft. Serve with salad, roasted meat or fish.