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Best Marrow Recipes

Best Marrow Recipes

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Marrow Shopping Tips

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Marrow Cooking Tips

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!

How to Prepare and Serve Bone Marrow

I learned to appreciate “weird” foods from the French side of my family. While my Southern/Scotch grandmother filled our bellies with her chili and soups, cookies and fudge sauce — the Caribbean/French side swooned over things like boudin noir (blood sausage), accras (codfish fritters), calves liver, and marrow. In fact, once when I was ten, my Caribbean/French grandmother, Madou, actually served a whole calves brain topped with tomato sauce for dinner one night. Picture that… and then picture my horrified 10-year-old response.

However, the boudin noir is amazing. I still love calves liver, the accras is a family-wide favorite and I always claim any leftover marrow bones from dinner.

For you hearty few who’ve decided to stick around, you’re gonna love this.

My first recollections of marrow came from my grandfather who would always greedily pick the beef bones from the pot or platter and noisily suck the marrow out. It’s like intense umami butter – with a fatty richness that coats your tongue. I can’t get enough – so much so – that whenever I see them on a menu or in the market, I get them.

The Samuel Rises From The Ashes Of CLOU

Restaurants can source the long bones and butcher them vertically, like a long narrow serving dish for the heavenly marrow. Diners scoop out the marrow and spread it on bread or toast points. My butcher doesn’t cut the bones vertically, so I work with the cross cut bones and that’s just fine. I like to rub a little garlic on grilled bread and finish with fresh parsley and a little lemon zest – kind of like a gremolata. With a glass of red wine or bubbly, it’s positively DECADENT! Happy New Year!

How to cook marrow: top marrow recipes

This is a great way to use up marrows, carrots and windfall apples from the garden or allotment.

What can you do with all those large marrows taking up room in your vegetable box? Don't let them go to waste instead try some of these tasty marrow recipe ideas from the Good Housekeeping cookery team.

Stuffed marrow
Large marrows make an ideal container for a rich and well-flavoured meaty filling, such as our delicious Best-ever bolognaise or the super-quick Cheat's chilli. As marrows are quite bland and watery it&rsquos best to make a really well-flavoured mince, with a tomato-based sauce and lots of herbs and spices &ndash such as parsley, thyme, coriander and chilli, and try to simmer off most of the sauce as the marrow itself has plenty of moisture when cooked. Cut small marrows in half or larger marrows are best cut into 3cm (1¼in) thick slices. Scoop out the seeds, then pack with the cooked mince and bake until the marrow is tender. About 180°C (160°C fan) mark 4 for 20-30min should be fine.

Roast marrow recipe
Add slices of marrow to other vegetables when roasting, such as carrots, parsnips and beetroot. Cut the marrow in half, then slice and cut into small chunks, drizzle with just a little olive oil, bake for 1hr 15min at 180°C (160°C fan) mark 4 and serve with roast dinner. Try with our Spicy roasted vegetables.

Fried marrow
Peel away the tough outer skin of the marrow with a vegetable peeler, then cut the marrow into thick chips, discarding the seeds. Place in a colander and sprinkle well with salt, leave to drain over a bowl for 30min, then rinse under cold water and pat dry with plenty of kitchen paper. Season some plain flour with plenty of salt and black pepper, and then dust the marrow well in the flour. Fry in deep hot oil for a few seconds until golden, and serve with chopped parsley or mint and a squeeze of lemon juice &ndash perfect as a nibble with cocktails!

Allotment marrow chutney recipe
This is a great way to use up marrows, carrots and windfall apples from the garden or allotment.

Hands-on time: 40min
Cooking time: about 1hr
Makes about 8 x 500g (1lb 2oz) jars

3kg (6½lb) marrow
3tbsp salt
500g (1lb 2oz) carrots, peeled and chopped
500g (1lb 2oz) onions, peeled and chopped
500g (1lb 2oz) eating apples, peeled, cored and roughly chopped
500g (1lb 2oz) raisins
5cm piece root ginger, finely chopped
2tsp coriander seeds
2tsp dried red chillies
2tsp cumin
500g (1lb 2oz) light muscovado sugar
1.4 litre (2½ pint) malt vinegar

1. Peel the marrow with a potato peeler, and discard the peel. Cut the marrow into small chunks, discarding the fibres and seeds. Place in a bowl with a good sprinkling of salt and leave for 12hr or overnight. Drain, rinse and drain again.
2. Place the marrow in a preserving pan with the remaining ingredients. Bring to the boil, then reduce the heat and simmer until the consistency is thick and most of the liquid has evaporated, and your wooden spoon leaves a clear path for a second or two when scraped through the pan (this will take about an hour or so).
3. Pour the chutney into hot sterilised jars, cover with vinegar-proof lids and store for at least a month before serving.

Marrow gratin

At first glance this recipe looks like a side dish, but it&rsquos actually hefty enough to be a main course and is perfect for veggies. The diced marrow is beefed up with orzo pasta and the grated halloumi and breadcrumbs on top give it a lovely, cheesy crunch.

3. Baby Marrow Spaghetti & Rustic Plum Tomato Sauce

Any time I come across this recipe, I just remember the yummy spaghetti squash South Africa. For those of you who have tasted it, you know what it feels like. On the other hand, if you have not, then you can try them now. Better still, you can try baby marrow spaghetti instead. It is simple you can use the spaghetti squash as one of the ingredients or go with the ingredients below.

10 different ways on how to roast a chicken

Image: (modified by the author)
Source: UGC

Marrows need a tasty stuffing to make a really good meal as they have a very mild flavour, themselves, especially the larger ones. When selecting your marrow, remember the smaller ones will be sweeter and more flavourful. This is true despite the desire among gardeners to win competitions by growing the biggest possible marrow!!

Some stuffed marrow recipes advise that the marrow be cut down the middle length ways, and then stuffed. However, I think that cutting the marrow into thick rings and then stuffing the ‘hole’ is more likely to lead to a successful and tasty recipe since the flesh of the marrow will cook through more quickly. I have had experience of cutting the marrow length ways and it took such a long time to cook. I ended up giving up and just eating the stuffing! It is also easier to serve one or two ‘rings’ per person.

On the younger more tender marrows, the skin is edible but if you find it tough – as it will be with older larger marrows, the flesh easily falls away from the skin, and it can be discarded.

This recipe for a beef mince and tomato filling for the stuffed marrow can be adapted to your favourite way of cooking beef mince. You could also add other vegetables such as mushrooms, peas, chick peas, runner beans – whatever you have and what ever you like. Do try to buy your mince from a local butcher if possible.

Stuffed Marrow For Vegetarians

For any vegetarians, or for another alternative try the cheesy Stuffed Marrow recipe, or try Marrow with Tomatoes. What ever you do, make the most of this fabulous seasonal and economical vegetable.

This dish goes well with potatoes or some boiled basmati rice. You could bake some potatoes in the oven along with the marrows. Either put the potatoes in a bit earlier, or give them a quick blast in the microwave oven.

This website is all about sharing tried and tested recipes that are practical and economical. If you have any great own marrow recipes or any other favourite recipes, that you would like to share on this website, please do so by the Contact form.

If you make this recipe please feel free to say what you thought, or make your own suggestions in the comments box below.


Love the simplicity of your menus, takes me back to my childhood and how my mom cooked.

I have some round courgettes (zucchinis) from the garden so I will make this recipe today. Thank you Penny!

This recipe is well written and easy to follow. The whole family loved it. Thank you for sharing.

Trying this for supper today but time is an issue….can I prep the mince before hand and let it go cold…and then stuff marrow? or do I have to re-heat the mixture before I stuff?

Thanks for the stuffed marrow recipe, I’m going to give it a try tomorrow, it sounds yummy…x

I have inherited a very large courgette from my neighbour (it was headed for their bin!). As there are only 2 of us and we won’t use all of it in one meal, probably about 4 evenings worth, what thickness of rings do you recommend for stuffing. Chopping the bits off as we need them seems to be the most ecconomical way to work our way through the courgette.
many thanks

I am assuming you are going to make this recipe – in which case about 2.5cm / 1 inch thick. Let me know how it works out

My mum always made it this way and it was delicious! A good neighbour gave us a yellow marrow, and I’m going to make this recipe tomorrow, because I will put peas in with the mince, I will serve it with carrots and potatoes.

In England I always peeled the skin off the marrow with a potato peeler and never left the skin on — Cut the marrow in half lengthwise scooped out all the seeds and stringy bits — Gently fried the mincemeat with sliced onion, salt and pepper then added other small veggies such as peas or beans and some tomato sauce etc — thickened the cooked mincemeat with instant mash — put half the marrow on a sheet of silver foil filled it with the mincemeat making sure the top of the marrow fitted nicely put some dabs of butter on the top, sprinkled it with pepper and herbs and folded the silver foil around and over the top making sure it was sealed so it cooked in its own juice — Baked it the oven at 350 and every now and then tested to see if it was down with a knife pushed through the top of the foil — Cut into slices when cooked and served with boiled potatoesfresh peas and Oxo gravy yummy– we have been living in Canada for over 25 yrs and not been able to find a marrow in the stores! But a few years ago we tried growing Zucchini and found some extra large ones growing under the mass of leaves and they were just as tasty as our English marrows —

Thank you for sharing that, Pat. I may well try it like that. Marrows do seem to be very British don’t they? Glad very large courgettes work well too!

Our neighbour gave us a huge marrow and we’re looking forward to trying this recipe tomorrow

Been using this recipe for years. Never fails.

Have our first marrow ready to harvest today and will be trying this recipe for dinner, have had the same problems with undercooked marrow when hollowed out lengthwise so this sounds perfect!

Have been stuffing marrows for a long time but never before cut them into rings.
What a difference to the meal, much nicer.
Many thanks

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Recipe & Ingredient Search


Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

I know what it is to lead a busy life and to want great meals without spending too much time in the kitchen.

The Best Courgette Recipes

At this time of year I always have a glut of courgettes (zucchini) in the garden and some that magically seem turn to marrows overnight.
While marrows can lose some of the desirable characteristics that the smaller courgettes have, our Courgette Loaf is fantastic for using up marrows and the excess pulp can be frozen for later use.

Delicious Courgette Loaf
A fabulous loaf that is easy to make and great to use up excess courgettes or marrows.
It freezes well.

Courgette Fritters
Zucchini fritters are always a favourite, using a small amount of flour keeps them light and fluffy and the addition of feta and mint is almost essential…

Courgette Noodles with Pesto Chicken
Spiralised vegetables are popular with those wanting to lower their carbohydrate intake and this courgette noodle recipe is light yet full of flavour.

Courgette Cake
Essentially our favourite carrot cake recipe with zucchini used instead of carrot.
The flavour and texture are of course fantastic and the cream cheese icing a winning topping.

Courgette Soup
I have been making this recipe for years. Yes summer is not necessarily when we eat soup but make it, freeze it and then enjoy it over winter.

Courgette and Bacon Muffins (Gluten free)
These muffins are so super tasty. If you are happy with wheat flour then just swap the gluten free baking mix for regular flour.

Chocolate Courgette Cake
This cake is moist and full of flavour. No one will pick that it has 3 cups of grated zucchini in there.

Pizza of Asparagus, Courgette and Pine nuts
This is such a great recipe, the one I make for me while the kids enjoy their ham and cheese combinations…

Late summer and ratatouille go hand in hand. Everything is in season and it should be economical to make.

The Nasty Bits: Roasted Marrow Bones

I have never been able to eat bone marrow in a civilized manner. I start by sitting down at the table with my plate of roasted bone marrow, a parsley salad or bitter greens of some sort, and a loaf of crusty bread. I use a little spoon to transfer the jiggly, fatty marrow from the bone to a slice of bread, the surface toasted so that the fat from the marrow doesn't soak all the way through. But somewhere in between my first bite and my last, I've tossed aside the spoon and my fingers are covered in marrow fat. I'm tearing the bread into pieces small enough to drag across the interior of the bone, if it is halved lengthwise, or to slip into the tube of a bone if it is cut crosswise.

Trawling for marrow with bits of crusty bread is the last stage. It is as if whatever learned habits get overridden by the carnivorous urge for marrow, which is like the essence of the animal concentrated in one all-too-brief rush of fatty pleasure.

Do you ever eat marrow on toast and think that it is the best thing you have ever eaten and will ever eat? I get that feeling every time I eat roasted marrow. As a kid I would gnaw away at a stewed pork bone for the better part of the meal, using the tip of my chopsticks to extract the bit of marrow left in the bone after hours of simmering in soup. It was never quite enough marrow, just a slip of spongy, fatty tissue that clung precariously to the bone. It made me wonder what it would be like to have all the marrow I could eat if that would be nice, or too much of a good thing.

Roasting marrow bones could not be an easier trick. You get your oven nice and hot, you slip in your pieces of bone for twenty or so minutes until the ivory-white bones have browned. Then you serve the bones with bread worthy of the marrow. Bread soaked with meat juices and fat is a classic combination, which is perhaps why my favorite part of Thanksgiving is stuffing. A salad on the side, dressed in a sharp vinaigrette, is not mandatory, but it's a good way to prolong your feast of marrow. Eating something sour and refreshing between the bites of fatty bread will remind you how rich the marrow really is.

Green borsch

This sorrel and chopped egg broth is known as green borsch in the Ukraine. You can also use chicken instead of duck in this recipe, or quails – and then serving with quail's eggs instead of duck eggs.

Serves 4
1 duck, jointed
1 fresh bay leaf
1 onion, peeled
100g spring onions, finely chopped
100g parsley root (or stalks), finely chopped
1 tbsp rapeseed oil
4 medium potatoes, peeled and diced
500g sorrel, chopped
200g spinach, chopped

To serve
2 duck eggs, hard-boiled and chopped
½ bunch dill, chopped
70g sour cream

1 Place the duck pieces, bay leaf and the whole onion into 2 litres cold water in a large saucepan. Bring to the boil, then lower the heat and simmer for one hour. Skim the stock from time to time.

2 Blitz the spring onions and the parsley root into a paste in a small bowl of a food processor. Heat the oil, add the paste and fry for 2 minutes over a medium-low heat.

3 Add the potatoes and the green paste to the stock, season well with salt and pepper and cook for 10 minutes or until the potatoes are almost done.

4 Add the sorrel and the spinach and cook for 1-2 minutes. Serve with the chopped egg, dill, a dollop of sour cream and a chunk of sourdough bread.
Recipe supplied by Olia Hercules

20 Best Patty Pan Squash Recipes for Fall Side Dish Ideas

Perhaps, while wandering through the produce section of your grocery store, you stumbled across a pile of little squash that look like tops or tiny flying saucers. They're so delightful you could be excused for wondering why decorative gourds are in with the produce. It turns out they're not only edible, they're very tasty! But what are they? They're patty pan squash!

Before you get out your pots, pans, and peelers, you might want a quick refresher on types of squash like patty pan, if you haven't heard of it before. Here's the lowdown: Patty pan squash (sometimes written "pattypan squash") is a small, scalloped, round summer squash that is just as healthy as it is delicious (particularly when it's stuffed patty pan squash!). And get this: The name "patty pan" is derived from "a pan for baking a patty." Who would've guessed? Oh, and don't let the whole "summer squash" thing fool you. Patty pan is actually available year-round, so you can throw it in your favorite fall soup recipes and include it in your Thanksgiving side dish lineup.

With a creamy texture and buttery flavor, this delightful squash is also the perfect side dish for your next fall dinner party. Whether you opt for a more adventurous recipe (say, a patty pan squash casserole loaded with spicy peppers) or prepare it more traditionally (roasted patty pan squash, anyone?), you and your family won't be disappointed with our top picks. Onwards, squash lovers!


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