I’m just going to come out with it – there’s no photo to go with this recipe, which I invented last week. It smelled so good in the oven that we wolfed it right down as soon as it was served, and never quite got around to taking any pictures. I’ll make the recipe again soon and try to remember to take a photo next time, and promise to come back here and upload it if I remember.
It’s definitely marrow season right now, and while they’re lovely chunky veggies that are great for stuffing, they’re also quite watery so remember to prepare them in ways that help to drive off the water and give you concentrated flavours.
Ingredients (serves 2 as a main course)
- 1 medium sized marrow, split lengthways
- A drop of oil for greasing the pan
- 1 heaped dessertspoon of butter or margarine
- White parts of 3 spring onions, shredded
- Zest of 1/2 a lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice (optional)
- 1/4 teaspoon ground cayenne (optional)
- 1 heaped tablespoon of fresh breadcrumbs
- Salt and black pepper
- 400g can of chickpeas, drained (drained weight approx 200g)
- Preheat the oven to 220 degrees C.
- Scoop out the marrow seeds and discard, then place the marrow halves cut side down on a lightly greased roasting tin and bake for about 30 minutes, pouring away any water that collects in the tray once or twice during cooking. The halves should be fairly softened but not collapsing.
- Mix together the butter, shredded spring onions, lemon zest, spices, salt and breadcrumbs well. Then add the chickpeas to the mixture to make the filling.
- Pile the mixture into the hollows in the marrow halves, then reduce oven temperature to 180 degrees C and bake for a further 20 minutes.
Thrifty meal tips
- This takes quite a long time in the oven, so you could cook other things on the shelves at the same time to make the most of the fuel.
- You can also slice the marrow lengthways into 3cm thick discs and remove the seeds to make rings. Cook the rings for 10 minutes before adding the filling, and then for another 15 minutes with the filling added. Serve carefully using a fish slice to make sure the filling doesn’t fall out.
- You can use other fillings instead, such as mince or veggie mince, chilli beans etc.
- Only use the yellow part of the lemon zest, as the white pith underneath makes the flavour turn bitter.