Description
The round marrow is a distinctive looking vegetable. Its edible shiny skin can be any shade of green and its flesh is tender with a subtle flavour. It can be baked in halves with the centre scooped out and stuffed with a filling such as sausage-meat and tomato or Bolognese sauce. It can be sliced into rounds and topped with cheese and baked. Or it can be cooked with onions, peppers and tomatoes to make a version of ratatouille. Serve steamed or fried marrow as a side dish to accompany chicken or fish dishes. Herbs and spices that go particularly well with marrow include sage, thyme, chilli and cumin.
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