Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo
Prep:20 mins
Serves 6
1 marrow1 tbsp olive oil1 onion, diced2 garlic cloves, crushed100g chorizo, chopped1 tsp smoked paprika½ tsp cayenne pepper½ tsp each dried oregano and dried thyme2 x 400g cans chopped tomatoes140g roasted red pepper from a jar, slicedhandful parsley, chopped85g fresh breadcrumb100g manchego, grated
STEP 1Heat oven to 200C/180C fan/gas 6. Cut the marrow in half lengthways and scoop out the middle. Put the halves, cut-side up, in a large roasting tin and season.STEP 2Heat the oil in a saucepan, add the onion and sweat on a low heat for 10 mins until soft. Add the garlic, chorizo, spices and dried herbs. Cook for a few mins, then add the tomatoes and peppers. Turn down to a low simmer and cook for 10 mins, then stir through the parsley.STEP 3Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 mins. Sprinkle over the breadcrumbs and Manchego, and return to the oven for 10 mins until the crumbs are golden and crisp, and the marrow is tender.
