Whilst some of our crops have struggled with the cool wet summer, others have positively relished the soggy summer!Turn your back on a courgette plant for a second and before you know it, you have massive marrows. After a week away, I popped in to school to check on the vegetable garden. I was greeted by some rather impressive courgettes/marrows. The more courgettes you pick, the more the plant will crop.
I headed home with a basketful of the big green beauties and set about looking for inspiration of what to make with them. Stuffed marrow is a traditional way of using up a glut of these veggies to create a cheap and filling family meal.
Below is my twist on the traditional recipe using one of my favourite ingredients, Hungarian paprika sausage (similar to cooking chorizo).
In a food processor combine:1 Paprika sausage or cooking chorizo
3 minced cloves of garlic
1/2 a red sweet pepper
1 slice of bread (great way to use up the crust)
2 medium sized mushrooms
6 sunblush tomatoes
sea salt and freshly cracked pepper
1 red onion
Once the ingredients have been chopped together, stir in an egg.
Slice the marrow into thick rounds and scoop out the flesh. Place the rounds on an oiled baking trayStuff the marrow rounds with the mixture and top with dried breadcrumbs.
Bake in an oven preheated to 180c until the marrow has softened an the breadcrumb topping has crisped up.
Serve on a bed of sauteed vegetables. I used baby pak choi and fine asparagus.
