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How To Cook Stuffed Marrow

Stuffed marrow

Marrow can be a rather disappointing and watery vegetable if it is overcooked, but microwave like this it retains a nutty, crunchy quality that complements the savory filling.

 

INGREDIENTS

  • 1 medium marrow
     

  • 100g (4 oz) brown or green lentils
     

  • 900ml (11/2 pints) boiling water
     

  • 15ml (1 tbsp) sunflower oil
     

  • 1 medium onion, finely chopped
     

  • 2 sticks celery, diced
     

  • 100g (4 oz) button mushrooms, diced
     

  • 15ml (1 tbsp) tomato puree
     

  • 15-30ml (1 tbsp) chopped fresh parsley
     

  • 5ml (1 tsp) chopped fresh thyme
     

  • Salt and black pepper

Method

  1. Slice the marrow in half lengthways, then scoop out and discard the seeds. Remove a little of the flesh to leave a shell. Chop the flesh and reserve.
     

  2. Put the lentils in a deep dish, pour over the boiling water, cover and cook for 12-15 minutes. Stirring sever times. Leave to stand for 5 minutes then drain.
     

  3. Put the oil in a medium dish and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W). Stir in the onion and cook for 1 minute, 600W (30 seconds, 700W; 1 minute, 500W).
     

  4. Add the celery, mushrooms, marrow flesh and lentils. Cook for 2 minutes, 600W (11/2 minutes, 700W; 21/2 minutes, 500W). Stir well, then cover and cook for 6 minutes, 600W (5 minutes, 700W; 71/2 minutes, 500W), stirring once.
     

  5. Stir in the tomato puree, shoyu and herbs. Season to taste with salt and pepper.
     

  6. Pile the filling into the marrow shells, mounding it up well. Arrange in a large dish, cover and cook for 8 minutes, 600W (61/2 minutes, 700W; 10 minutes, 500W), rearranging halfway through. Serve hot with a mushroom or tomato sauce.

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