Spanish stuffed marrow

Contains pork – recipe is for non-Muslims only
Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo

Prep:20 mins
Cook:1 hrs

Serves 6
Easy

Nutrition per serving

kcal 253
fat 13g
saturates 7g
carbs 21g
sugars 9g
fibre 4g
protein 12g
salt 1g

Ingredients

1 marrow
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
100g chorizo, chopped
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp each dried oregano and dried thyme
2 x 400g cans chopped tomatoes
140g roasted red peppers from a jar, sliced
handful parsley, chopped
85g fresh breadcrumbs
100g Manchego, grated

Tip

Marrow
This good-value veg deserves more love. With a mild flavour, the humble marrow works best with strong flavours, such as garlic and spices. As well as being baked, marrow flesh can be cut into chunks and treated like its cousin, the courgette.

Method

Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.
Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.
Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.