Description
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.
Ingredients
For the Marrow and Filling:
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1 large marrow (about 30–35cm long)
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Olive oil – 2 tablespoons
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Onion – 1 large, finely chopped
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Garlic – 2 cloves, minced
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Minced beef or lamb – 500g
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Chopped tomatoes – 1 can (400g)
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Tomato purée – 1 tablespoon
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Dried mixed herbs – 1 teaspoon
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Worcestershire sauce – 1 tablespoon
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Salt and black pepper – to taste
For Topping:
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Grated cheddar or parmesan – 75g
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Breadcrumbs (optional) – 2 tablespoons
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Fresh parsley – chopped, for garnish
Instructions
Step 1: Prepare the Marrow
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Preheat oven to 190°C (170°C fan) or 375°F.
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Wash and trim the marrow, then cut it lengthwise into two equal halves.
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Scoop out the seeds and soft center using a spoon, creating a long hollow in each half.
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Place in a large baking dish, cut side up. Lightly brush with olive oil and set aside.
Step 2: Make the Filling
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Heat olive oil in a pan over medium heat.
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Sauté onion and garlic for 5 minutes until soft and fragrant.
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Add minced beef or lamb and cook until browned, breaking it up with a spoon.
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Stir in chopped tomatoes, tomato purée, herbs, and Worcestershire sauce.
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Simmer for 10–15 minutes, allowing the sauce to thicken. Season with salt and pepper.
Step 3: Fill and Top the Marrow
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Spoon the meat mixture evenly into the hollowed-out marrow halves.
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Top with grated cheese (and breadcrumbs if using) for a crispy golden crust.
Step 4: Bake the Marrow
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Cover loosely with foil and bake for 30 minutes.
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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
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Sprinkle with chopped parsley and let rest for 5 minutes before slicing and serving.