In season in August and September.
Choose the best
Size matters - a huge marrow is best reserved for a horticultural competition. Hunt out the smallest marrow you can find - it should be no bigger than your forearm. Large marrows will taste bitter and have a watery consistency.
You can steam, bake, boil, fry or roast marrow. The stripy skin is edible, but if you are roasting or frying you might want to remove the seeds and stringy middles so you can just enjoy the flesh.
Keep refrigerated in a vegetable bag if you have one and use within three days.
Marrow is a blank canvas so works well with strong flavours - pile on citrus, chilli, garlic, bacon, spices and robust herbs like rosemary and thyme. Stuff them and cover with cheese, mash into savoury dishes or grate into cakes. You can also turn marrow into chutney to serve alongside cheeseboards, ham or curry.
Try courgette or squash.
Above words and picture from here
Chorizo and Couscous Stuffed Marrow
1 large marrow, peeled
100g/3oz couscous *
1 lemon, juice only
2 tbsp. olive oil
1 red onion, finely sliced
100g/3oz chorizo, cut into small chunks
1 roasted red pepper, finely sliced
2 vine ripened tomatoes, seeded and chopped
1 tbsp. parsley, roughly chopped
1 tbsp. mint, roughly chopped
1 tbsp. coriander, roughly chopped
salt and freshly ground black pepper
All the best Jan