From the Garden: Autumn Stuffed Marrow

Have you ever left a courgette on the vine in your garden and returned a few weeks later to find it . . . absolutely giant?

Then you have a marrow on your hands, and this recipe is for you. It's a delicious early autumn treat that captures the lingering best of garden produce. 


Autumn Stuffed Marrow

  • 11/4 cups stock
  • 1/2 cup rice
  • 1 marrow (about 1 kg)
  • 1/2 cup pine nuts
  • 60 g butter (soft)
  • 1 tablespoon olive oil
  • 1 medium onion (chopped)
  • 1 stick celery (chopped)
  • 1 clove garlic (crushed)
  • 4 teaspoons fresh mint (chopped)
  • 2 tomatoes(peeled, seeded and chopped)
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Fresh mint leaves, to garnish
  • 11/4 cups homemade tomato sauce, for serving 

Bring the stock to a boil and stir in the rice. Reduce the heat, cover and cook gently for 20–25 minutes, or until the rice is cooked and the stock is absorbed.

Meanwhile, preheat the oven to 200°C. Cut a slice about 3 cm thick from each end of the marrow and remove all the seeds so it's hollow.

Lightly brown the pine nuts in a heavy pan on the stove top. 

Melt half the butter with the oil in the frying pan, add the onion and cook until just soft. Stir in the celery and garlic and cook for 5 minutes. 

Remove from the heat and add the cooked rice, pine nuts, half the mint and the chopped tomatoes. Season well and mix together. 

Spoon this rice filling into the marrow, pressing it in well.

Spread the remaining butter over a piece of foil large enough to wrap around the marrow. Sprinkle it evenly with the remaining mint, then season it well. Place the marrow in the centre of the foil, wrap it up tightly and place it in a roasting pan. Bake in the oven for 1–11/4 hours, or until the marrow is tender.

Remove from the oven, unwrap and leave to stand for 5 minutes. Cut into 12 even slices and arrange on a serving dish or on individual plates. Garnish with fresh mint leaves and serve with homemade tomato sauce.


Adapted from Allrecipes.