British marrows which would win the village show tend to be watery, coarse textured and taste very mild. They are suitable only for stuffing with mince and rice for re-runs of school dinners or boiling up into unpleasant preserves for giving away to enemies. Small, however, is beautiful… small and dense … when they can be cubed and sautéed or steamed, tossed in butter and served as a reasonable vegetable.
British-grown summer squashes are mostly the small, spherical, thin-skinned Tender and True, and the pie-shaped Patty Pan (best eaten small and young).