Mary Berry Stuffed Marrow Recipe

Looking for a hearty and traditional British dish that celebrates seasonal vegetables? This Mary Berry Stuffed Marrow Recipe is a timeless classic. It takes a simple, large marrow and transforms it into a flavorful, satisfying meal filled with savory mince, herbs, and a rich tomato-based sauce. With a tender baked texture and golden cheese topping, this dish is perfect for family dinners or a comforting autumn main course.

What is Mary Berry Stuffed Marrow?

The Mary Berry Stuffed Marrow is a rustic British dish where a marrow (a mature courgette or zucchini) is halved, hollowed, and filled with a seasoned meat-based stuffing—usually minced beef or lamb—combined with onions, garlic, tomatoes, and herbs. Topped with cheese and baked until golden and tender, it’s a warming, economical dish that makes the most of homegrown or seasonal produce.

Other Popular Recipes

• Mary Berry Citron Tart
• Mary Berry Luxury Fish Pie
• Mary Berry Oat and Raisin Cookies
• Mary Berry Summer Pudding

Why You Should Try This Recipe

• Budget-friendly and filling – Uses simple ingredients in a generous portion.
• Great for using up garden marrows – Perfect for late summer or early autumn.
• Customizable stuffing – Can be made with meat, vegetarian options, or even grains.
• Easy to prepare ahead – Assemble in advance and bake when ready.
• Balanced meal in one dish – Includes vegetables, protein, and flavor-packed sauce.
• Classic British comfort food – A nostalgic dish with broad appeal.

Ingredients Needed to Make Mary Berry Stuffed Marrow

For the Marrow and Filling:

• 1 large marrow (about 30–35cm long)
• Olive oil – 2 tablespoons
• Onion – 1 large, finely chopped
• Garlic – 2 cloves, minced
• Minced beef or lamb – 500g
• Chopped tomatoes – 1 can (400g)
• Tomato purée – 1 tablespoon
• Dried mixed herbs – 1 teaspoon
• Worcestershire sauce – 1 tablespoon
• Salt and black pepper – to taste

For Topping:

• Grated cheddar or parmesan – 75g
• Breadcrumbs (optional) – 2 tablespoons
• Fresh parsley – chopped, for garnish

Equipment Needed

• Large sharp knife
• Spoon (for hollowing)
• Frying pan or skillet
• A baking dish large enough to hold marrow halves
• Foil (for covering while baking)

Instructions to Make Mary Berry Stuffed Marrow

Step 1: Prepare the Marrow

• Preheat oven to 190°C (170°C fan) or 375°F.
• Wash and trim the marrow, then cut it lengthwise into two equal halves.
• Scoop out the seeds and soft center using a spoon, creating a long hollow in each half.
• Place in a large baking dish, cut side up. Lightly brush with olive oil and set aside.

Step 2: Make the Filling

• Heat olive oil in a pan over medium heat.
• Sauté onion and garlic for 5 minutes until soft and fragrant.
• Add minced beef or lamb and cook until browned, breaking it up with a spoon.
• Stir in chopped tomatoes, tomato purée, herbs, and Worcestershire sauce.
• Simmer for 10–15 minutes, allowing the sauce to thicken. Season with salt and pepper.

Step 3: Fill and Top the Marrow

• Spoon the meat mixture evenly into the hollowed-out marrow halves.
• Top with grated cheese (and breadcrumbs if using) for a crispy golden crust.

Step 4: Bake the Marrow

• Cover loosely with foil and bake for 30 minutes.
• Remove foil and bake for another 15–20 minutes until the marrow is tender and cheese is golden and bubbly.

Step 5: Garnish and Serve

• Sprinkle with chopped parsley and let rest for 5 minutes before slicing and serving.

What Goes Well With Mary Berry Stuffed Marrow

• Buttery mashed potatoes – Adds extra comfort and absorb the rich sauce.
• Steamed green beans or peas – Light greens to balance the dish.
• Garlic bread or crusty loaf – Ideal for scooping up the filling.
• Simple salad with vinaigrette – Adds acidity and freshness.
• Roasted root vegetables – For a hearty seasonal side.
• Gravy or extra tomato sauce – Optional but enhances richness.
• Dry white wine or apple cider – Complements the savory filling.

Expert Tips for Making the Best Mary Berry Stuffed Marrow

These tips will help you get the perfect texture and flavor:

• Choose a firm marrow – Avoid overly soft ones to prevent collapse while baking.
• Salt the marrow lightly and drain before stuffing if it’s very watery.
• Don’t overcook the marrow – Bake just until fork-tender for the best bite.
• Add a pinch of chili flakes – For a subtle kick in the filling.
• Use breadcrumbs and cheese together – For an extra crispy topping.
• Let the pie rest after baking – Makes it easier to slice and serve cleanly.
• Make vegetarian by swapping meat for lentils or a bean mixture.

Easy Variations of Mary Berry Stuffed Marrow

Try these creative alternatives to suit different tastes:

• Vegetarian version with lentils or mushrooms – Hearty and full of umami.
• Add cooked rice or couscous – Makes it more filling and stretches the mixture.
• Use spicy sausage or chorizo – Adds bold flavor and richness.
• Top with mozzarella and basil – For an Italian-inspired twist.
• Add chopped spinach or kale – Boosts the veggie content.
• Swap in courgettes – Use smaller zucchinis for individual portions.

Best Practices to Store Mary Berry Stuffed Marrow

• Cool completely before refrigerating – Avoids condensation and sogginess.
• Store in an airtight container – Keeps fresh for up to 3 days in the fridge.
• Freeze for up to 2 months – Wrap tightly in foil or freeze in portions.
• Label and date for easy identification.

Best Practices to Reheat Mary Berry Stuffed Marrow

• Oven method (recommended): Cover with foil and reheat at 180°C (350°F) for 20–25 minutes.
• Microwave for quick reheating: Use medium heat, and reheat in short intervals.
• Avoid overcooking – Reheat until just hot to maintain texture.
• Add extra sauce or a splash of water if reheating from frozen.

How Can I Make Mary Berry Stuffed Marrow Healthier?

• Use lean minced meat or turkey – Lowers fat content.
• Add more vegetables to the filling – Like peppers, carrots, or celery.
• Use low-fat cheese or skip it entirely – Reduces calories.
• Swap breadcrumbs for oats or crushed nuts – For a fiber-rich topping.
• Serve with salad instead of starchy sides – Lightens the overall meal.

Nutrition Value (per serving):

• Calories: 390
• Protein: 27g
• Fat: 20g
• Carbohydrates: 22g
• Fiber: 4g
• Sugar: 7g
• Sodium: 400mg

FAQs

Do I need to peel the marrow before stuffing it?

No, there’s no need to peel the marrow. The skin helps the vegetable hold its shape during baking and becomes tender once cooked.

How do I stop the marrow from becoming watery in the oven?

You can lightly salt the hollowed marrow and let it sit for 10–15 minutes. Then, drain any liquid before adding the filling to reduce excess moisture during baking.

Can I prepare stuffed marrow in advance?

Yes, you can assemble the stuffed marrow ahead of time and refrigerate it. Bake it fresh when ready, or reheat if previously baked.

What’s the best type of mince to use for stuffed marrow?

Minced beef or lamb works best for flavor and texture. For a lighter option, you can use turkey mince or a plant-based alternative.

Final Words

This Mary Berry Stuffed Marrow Recipe is a nostalgic, nutritious, and deeply satisfying main course that turns a humble vegetable into a star dish. With savory filling, golden topping, and seasonal flair, it’s a wonderful way to enjoy traditional British comfort food with a wholesome twist.

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