What can I do with a marrow? Oo-er......

[Greensleeves]

I have got a huuuuge crop of giant marrows coming We have brought the first one home this evening, it is sitting in the kitchen looking like a big green blimp, and I haven't the foggiest idea what to do with it.

Does anyone know any delicious healthy marrow-based recipes?

Marrow is lovely just boiled with butter & pepper....yum.

Failing that send me one!

blimpetty blimp

Oooh, cheers UCM, didn't see you there

Will try it!

Doesn't this question come up every year at about this time. Am sure the consensus is nothing that is actually nice. Hollow it out and bake it with Pot Noodle inside.

PMSL Tinker, fuckin brilliant...have just spat Diet Coke all over the PC AGAIN

Bake whole then scoop out the middle. Wrap carefully win foil and place gently in the dustbing, where the foul green snot deserves to be. use the 'shell' as a teabag saving device.

we ahd htis last year i think
suusal innuendoes applied then too

Pick the rest now before they grow huge.

Pick em when they're small and make ratatouille with them. Aubergine/courgette (marrow)/peppers, tinned toms, garlic and onions. Or make vast vat of tom and onion pasta sauce, hide several marrows in it, whizz in blender and freeze to have smug mummy lunch and tea options for your kids.

i MAKE ratty with marrow as they are quite cheap. What about marrow chutney but i dont have a recipe or put them on freecycle. I love them.

Try this great jam?
Ingredients:
5lbs marrow
5lbs preserving sugar
rind and juice of 4 lemons
2 1/2 ozs bruised ginger
6 chillies (optional)

Method:
Peel and cut the marrow into quarters, remove the pips and scrape away all fibrous substance, then cut first into 1 inch strips and then into pieces about 1 - 2 inches long, according to taste. Place these in a bowl, cover with cold water and leave to stand for 18 - 24 hours. Drain off the water and cover the marrow with the sugar. Add the rind of the lemon, either grated or peeled thinly and tied in muslin with the bruised ginger and chillies. To bruise the ginger, wrap it in paper, then place it on a hard surface and beat it with a weight. Add the lemon juice and leave for 18 - 24 hours. Turn into a preserving pan, heat carefully until the sugar has all dissolved, then bring to boiling point. Cook until the marrow is tender. This will take about 4 hours, but varies according to the age of the marrow. There is usually no scum on marrow jam, so that it is not necessary to add butter. Pour the jam into jars, taking care to divide the pieces of marrow evenly between the jars.

Or this?

Ingredients:
1 marrow
minced lamb
stock / brown vegetable sauce
butter
salt and pepper
finely diced peppers/carrots whatever (optional / to taste)

Method:
Peel the marrow. Cut off one end and scoop out the pips, etc, with a long-handled spoon.

Mix the meat (and finely diced ... if using) with sufficient sauce to moisten, add salt and pepper as required and stuff the marrow with the mixture. Cover the cut end with the piece of marrow removed and a piece of greased paper and tie into position. Place the marrow in a well-greased tin and smear with butter. Cover the a piece of greased paper and bake in the oven for 1 - 1 1/2 hours 200 deg. C. The time for cooking will vary according to the size of the marrow. The paper may be removed for the last ten minutes of the cooking and the marrow be well basted. Sausage meat or a savoury mixture or fish may be used as alternative fillings.