Marrows

Oh sigh. Sigh and moan. Not only is it raining (again) but for some incomprehensible reason, blogger won’t let me upload the photograph I wanted to share with you today. So instead – in the blog equivalent of the music that TV stations used to play when the signal went off the air – marrows.

Whatever the weather does, there are marrows in summertime. Sometimes they are real marrows, and sometimes they are courgettes that got away from their owner and turned into a lurking monster. In either case, they’re not my favourite vegetable. I try, I really try, but I just can’t get enthused about marrows. I do have one recipe, two versions, that makes the marrow into a good meal, and I am about to share it with you.

The meaty version

Pre-heat the oven to 200C, 400F, Gas Mark 6.

Wash the marrow and wipe dry. Cut into eight slices, and scoop out the seeds from the centres of each slice to leave a ring and sprinkle with salt – leave for half an hour to draw out the bitterness. Wash and pat dry and then place in a large greased baking tin.

Fry some mince, a chopped onion and a grated carrot until the meat browns and the vegetables soften. Drain off excess fat and stir in a tablespoon of flour, a good squirt of Worcestershire sauce, garlic and your favourite herbs - simmer for 15 minutes. Fill the marrow rings with the mince mixture, place a tomato slice on top of each and cook, uncovered, for about half an hour.


The veggie version

Pre-heat the oven to 200C, 400F, Gas Mark 6.

Wash the marrow and wipe dry. Cut into eight slices, and scoop out the seeds from the centres of each slice to leave a ring and sprinkle with salt – leave for half an hour to draw out the bitterness. Wash and pat dry and then place in a large greased baking tin.

Cook some small green lentils in vegetarian stock until they are tender, drain and place in a bowl. Add a chopped fried onion, or several spring onions that have been thinly sliced, two slices of bread turned into crumbs, and lots of nice fresh chopped herbs. You can add some strong grated cheese for vegetarians, or chopped nuts for vegans and a squirt of soy sauce for both. Cook, covered with a loose layer of foil, for half an hour.

Labels: allotment-crops, allotment-recipes, marrows