So Many Marrows

This year I decided to grow a marrow plant, not knowing what to expect I must say I am delighted with the crop of marrows I’ve had so far, 17 in total and have plenty more growing. Of course I can’t possibly use 17 marrows so I have given many away But, for the rest I have found some wonderful Recipes on the internet . Here are just a few I have tried so far ….

Marrow Jam


  • 4 unwaxed lemons
  • 1.8kg marrow , peeled and cut into sugar-cube-size pieces
  • 1.8kg jam sugar (with added pectin)
  • large knob fresh root ginger , about 85g, peeled and shredded


  • STEP 1Pare the zest from the lemons with a peeler, then juice them, keeping the juice, shells and any pips. Tie the shells and pips into a muslin bag. Put the marrow into a preserving pan with 2 tbsp of the lemon juice, then cook on a medium heat, stirring often, until the pieces are turning translucent and soft but not mushy. Bubble off any juices before stirring in the sugar, the rest of the juice, the zest, ginger and the muslin bag. Stir until the sugar dissolves.
  • STEP 2Bring to the boil, then simmer for about 10-15 mins or until the marrow has softened completely and the jam has reached setting point. Pot the jam into warm jars The flavour of the jam will mature and intensify over the next few months, so tuck it away in a dark, cool place.

Recipe from BBC Good Food

I can’t comment on this yet as it needs to be left for a few months but it looks and smells like jam.

Marrow and Pecan cake with maple icing


  • 250ml sunflower oil , plus extra for greasing
  • 300g self-raising flour
  • 3 tsp mixed spice
  • ½ tsp baking powder
  • 250g light soft brown sugar
  • 4 large eggs
  • finely grated zest and juice 1 orange
  • 300g marrow flesh, coarsely grated and squeezed of any liquid
  • 200g pecan , roughly chopped

For the icing

  • 50g butter , softened
  • 250g cream cheese
  • 4 tbsp maple syrup


  • STEP 1Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely.
  • STEP 2While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve.

Recipe from BBC good food

This is actually delicious and reminds me of carrot cake but obviously with marrow. I recommend you Try it !

Baked marrow amatriciana


  • marrow , cut into 6cm thick slices
  • 125g ball mozzarella , grated

For the amatriciana sauce


  • STEP 1For the sauce, heat half the oil in a pan and sizzle the pancetta for 5 mins, until just starting to crisp. Then add the onion, garlic, thyme, bay and sugar, and cook until the onions are golden. Splash in the vinegar, sizzle for a moment then tip in the tomatoes. Swoosh the wine around the tomato tins to wash out every last bit and tip into the sauce. Season with chilli and a pinch of salt and simmer for 30 mins until rich and thick.
  • STEP 2Meanwhile, heat the oven to 200C/180C fan/gas 6. Scoop out the middle of the marrow, leaving a little in the bottom to form a base. Drizzle a baking dish with a little oil, arrange the marrow in the dish and roast for 30 mins.
  • STEP 3Spoon the sauce into the middle of each marrow slice, cover with foil and bake for 30 mins. Remove the foil, scatter over the mozzarella and return to the oven for 10 mins until the cheese has melted and the marrow is tender.

recipe from BBC Good Food.

This is my favourite stuffed marrow dish so far, it is absolutely delicious, I recommend this 100%.

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