Nigel’s Marvellous Marrow
Looking for the perfect recipe for how to get rid of a glut of marrows? Look no further – Nigel Slater has the answer.
Ingredients
a medium-sized marrow
24 cherry tomatoes
salt and black pepper
a medium-sized red chilli
a couple of sprigs of fresh oregano
a little butter and olive oil
200g/7oz feta
6 little sprigs of thyme
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Cut 6-8 pieces of greaseproof paper about 30cm/12in square. Lay the marrow on a work surface, slice it in half and scoop out and discard the seeds. Cut each half into 6-8 thick hollow rounds. Place 2 rounds of marrow on top of each other onto each of the pieces of greaseproof paper.
Cut the cherry tomatoes in half and place in a bowl. Season with salt and black pepper.
Halve the chillies lengthways and scrape out their seeds. Finely chop the flesh of the chilli and add it to the tomatoes. Tear up the oregano leaves and stir into the tomato and chilli filling mixture.
Pile the filling into the hollows of the marrow slices. (If there is any left over then add it to the parcels just before wrapping.) Dot pieces of butter over the top of the marrow slices and trickle with a little olive oil. Wrap the parcels tightly and secure by scrunching the tops or securing with a paper clip. Bake for 40-50 minutes.
Carefully open the parcels and check that the marrow is moist and translucent (if it isn’t then either add a little more olive oil to the marrow or spoon over some of the juices in the parcel.)
Break up the feta and carefully push it into the middle of each round of marrow. Add the thyme in small sprigs. Close the parcels again and return them to the oven for 10 minutes, or until the cheese is warm and slightly soft to the touch.
To serve, spoon the stuffed marrow rounds onto 3-4 plates and spoon over the juices that have collected in the parcels.
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Ingredients
a medium-sized marrow
24 cherry tomatoes
salt and black pepper
a medium-sized red chilli
a couple of sprigs of fresh oregano
a little butter and olive oil
200g/7oz feta
6 little sprigs of thyme
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Cut 6-8 pieces of greaseproof paper about 30cm/12in square. Lay the marrow on a work surface, slice it in half and scoop out and discard the seeds. Cut each half into 6-8 thick hollow rounds. Place 2 rounds of marrow on top of each other onto each of the pieces of greaseproof paper.
Cut the cherry tomatoes in half and place in a bowl. Season with salt and black pepper.
Halve the chillies lengthways and scrape out their seeds. Finely chop the flesh of the chilli and add it to the tomatoes. Tear up the oregano leaves and stir into the tomato and chilli filling mixture.
Pile the filling into the hollows of the marrow slices. (If there is any left over then add it to the parcels just before wrapping.) Dot pieces of butter over the top of the marrow slices and trickle with a little olive oil. Wrap the parcels tightly and secure by scrunching the tops or securing with a paper clip. Bake for 40-50 minutes.
Carefully open the parcels and check that the marrow is moist and translucent (if it isn’t then either add a little more olive oil to the marrow or spoon over some of the juices in the parcel.)
Break up the feta and carefully push it into the middle of each round of marrow. Add the thyme in small sprigs. Close the parcels again and return them to the oven for 10 minutes, or until the cheese is warm and slightly soft to the touch.
To serve, spoon the stuffed marrow rounds onto 3-4 plates and spoon over the juices that have collected in the parcels.
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