During the week I did a bit of recipe research on t'internet or twitter to be more specific and it seems that there are quite a few nutty marrow fans out there with various random ideas as to how to use the damn things. Stuffed marrow with minced pork and prawn in black bean sauce, grated marrow with chilli and garlic and marrow cannelloni were amongst some of the suggestions that came back to me. I must admit despite my reservations, they all sounded pretty appetising and I will certainly give them a go in the future but when a further google search led me to a certain chain-smoking ginger gnome on the BBC website, I thought "This is it! This is the one!".
I am of course talking about Mr Anthony Worrel Thompson who proposed a two pronged assault to enlighten the taste buds to the delights of marrow with his recipe of Chorizo, pepper and couscous stuffed marrow and rosemary roasted marrow.
I am pleased to report that it was all very easy to prepare and as there was just the two of us, I simply peeled and halved the marrow that I had been coveting all week for the separate parts of the recipe. I did deviate slightly by cutting one half into thin slices rather than keep it whole for stuffing. The reason being I wanted to employ a tip from Niamh to salt the marrow to draw out some of the water and condense the flavour. By slicing it thinly, I figured the process would be quicker and then I could layer the slices and couscous mix in a shallow dish making a kind of lasagne type affair. Of course I didn't figure on some of the slices having seeds though the middle (ha and I have the cheek to call myself an allotmenteer!) but what the hell, seeds are meant to be nutritional powerhouses aren't they?!
Chorizo, pepper and couscous layered with sliced marrow and rosemary roasted marrow