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From the same family as the squash, pumpkin, gourd, christophine, melon and cucumber. Marrows are best eaten young as their flavour deteriorates and becomes more watery as they get bigger. Marrows are best stuffed, either halved lengthways or cut into rings with stuffing in the middle. Use stuffings that will absorb water without going soggy, such as rice or couscous. A whole marrow needs to be baked for a b o u t 2 to 3 hours, depending on its size.