A pan serving slow-cooked marrow with fennel & tomato

Slow-cooked marrow with fennel & tomato

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 30 mins Cook: 1 hr


Serves 4

Try this vegetarian stew with crusty sourdough, or as an accompaniment to grilled meats. Marrow is the star here, but you're getting four of your five-a-day

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal459
  • fat23g
  • saturates8g
  • carbs38g
  • sugars14g
  • fibre10g
  • protein15g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 young marrow (about 1kg)
    Basket of marrows


    A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber,…

  • 4 tbsp olive oil, plus a drizzle to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 rosemary sprig, plus extra leaves chopped to serve
  • pinch of fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 red onions, finely sliced
  • pinch of dried chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ fennel bulb, sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 2 garlic cloves, crushed
  • 50ml white wine
  • 500g tomatoes, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp red wine vinegar
  • 2 tbsp capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 400g can butter beans, drained
  • 2 large slices of sourdough, to serve



    Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…

  • soft fresh goat’s cheese, to serve
  • 1 tbsp oregano, to serve



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  1. Halve, deseed and chop the marrow into chunks. Toss in some salt and leave the chunks to drain in a colander for 30 mins to remove excess water.

  2. Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds and cook for a few mins until the rosemary is sizzling. Add the red onion, dried chilli, fennel and a large pinch of salt, and cook for 10 mins until the onions are starting to colour and sweeten.

  3. Add the garlic and cook, stirring, for another min. Turn up the heat slightly, add the marrow and a good grind of pepper, and cook for 10 mins, stirring so it doesn’t catch.

  4. Deglaze the pan with the white wine. Cook until it’s evaporated, then add the tomatoes and red wine vinegar. Stir to combine everything, then turn down the heat and cook, stirring occasionally, on the lowest heat for at least 35 mins, until the tomatoes have concentrated and the marrow has taken on all the flavours in the pan. Stir in the capers and butter beans to warm them through.

  5. Toast the sourdough and cut each slice in half. Divide the mixture between four plates, then spread the toast with the goat’s cheese, drizzle with some olive oil, scatter over the oregano and rosemary, and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Amelia Wainwright's picture
Amelia Wainwright
8th Apr, 2020
Loved this recipe, such wonderful flavours! Made a few tweaks: -Used courgette instead of marrow as couldn't find any, but worked great -Added in a yellow paper for more colour and flavour -Added in some black beans as well for a more filling meal -Definitely use fresh tomatoes to make your own sauce!
30th Oct, 2019
Full of flavours. Whole family loved this!
Fiona Insley
28th Sep, 2019
This cake is absolutely delicious! It works really well exactly as written - the cream cheese icing is gorgeous. I just have a lingering thought that it might be nice with sultanas soaked in rum. May try this today! Well worth buying marrow for - and use the rest for the slow baked marrow and fennel, which is equally delicious.
23rd Sep, 2019
This was delicious but I did quite a few tweaks. I halved the quantities, used 1/2 a red chilli instead of dried. Added in sausage meat balls, small size made out of low fat sausages, cooked some spaghetti which I combined with the sauce at the end of cooking time. Absolutely wonderful flavour combination. I didn't use the capers, butter beans or goats cheese, and didn't serve with bread. I only used a light spray of olive oil at the beginning - 4 tablespoons is far too much for my palate.
12th Oct, 2017
Delicious! Used 700g marrow, red wine and white wine vinegar as thats all I had.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?