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.
Marrow is 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.
Top and tail the marrow and slice or cut into chunks as desired and remove the seeds.
Marrows can be baked, steamed or sautéed.
To bake, preheat the oven to 190C, 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.
To steam, place prepared marrow chunks in a steamer and cook for 10-15 minutes or until tender.
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.