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Stuffing Marrows

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Autumnal marrows are delicious prepared either as a side vegetable chopped up with onions and tomatoes, sliced in rings or stuffed and baked as a main course. Unlike those of younger courgettes, marrow skins are too tough to be eaten. Biggest isn’t necessarily best when buying marrows; if they are too large they will have coarse, dry flesh with lots of seeds. Instead, look for marrows 22–30cm (9-12in) long. Larger marrows can be chopped and used to make jam or chutney. Marrow flesh benefits from plenty of coarsely ground pepper, and can be stuffed with spicy mince or vegetable mixtures.

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