i’m still loving my puy lentil and mushroom ragu and finding it very versatile. as well as being great with spaghetti or in a lasagne it works well as a stuffing for various vegetables.

 

this marrow was simply filled with the ragu and topped with lots of grated cheddar before being roasted until the marrow was cooked through and the ragu and cheese bubbling away. if you think marrow is bland, try this way of serving it.

until today i didn’t know that marrows, which i tend to think of as overgrown courgettes, are members of the squash family. or cucurbita family to use the botanical name. other members include gourds, pumpkins, squashes, cucumbers, melons and loofahs.

having bought a marrow at the farmshop i visited last week, cooking them was something else i needed to learn.

stuffing seems to be the most recommended way of dealing with marrows, which are often watery and flavourless, so that’s what i did! i bit of experimentation in the kitchen and i came up with what was a very easy and tasty vegetarian supper which i will definitely make again.

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