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Mary Berry Stuffed Marrow Recipe

Mary Berry Stuffed Marrow recipe
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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:

  • 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

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-stuffed-marrow/