- 1 marrow
A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic clove, crushed
- 100g chorizo, chopped
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp each dried oregano and dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 x 400g cans chopped tomatoes
- 140g roasted red pepper from a jar, sliced
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 85g fresh breadcrumb
- 100g Manchego, grated
Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region…
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.
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.