Spiced Marrow

In the autumn marrows, squash and courgettes can be in abundance; this recipe simply creates a spicy lunch or evening meal using a large marrow but a mixture of other vegetables can be used.

Serves: 3-4


  • 1 Marrow, about 900g
  • 15ml Vegetable Oil
  • 25g Butter
  • 1 Onion, large, chopped
  • 1 Garlic Clove, crushed
  • 15ml Paprika
  • 15ml Flour
  • 150ml Vegetable Stock
  • 10ml Thyme, fresh
  • 15ml Tomato Puree
  • Seasoning
  • 4 large Tomatoes


  1. Peel the marrow thinly (not necessary for courgette). Cut into 7.5cm pieces, scoop out the seeds then cube the flesh.
  2. Heat the oil in a large saucepan, add the onion, stirring on and gently cook. Then add the garlic and cook for 5 mins to soften.
  3. Stir in the paprika and flour and cook for 3 mins, stirring all the time.
  4. Remove the pan from the heat and gradually stir in the stock and thyme.
  5. Bring to the boil and cook until thickened.
  6. Stir in the tomato puree and tomatoes and season to taste.
  7. Simmer uncovered for 15 mins.
  8. Stir in the marrow and cook for 10 mins more, then serve over pasta, rice or baked potato for a simple rustic meal.

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