Name: Mary Berry Stuffed Marrow Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 1 large marrow (or two medium-sized); 1 tablespoon olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 500 g (1 lb) minced beef or lamb; 1 can (400g) chopped tomatoes; 1 tablespoon tomato paste; 1 teaspoon dried oregano or mixed herbs; 1 teaspoon Worcestershire sauce; Salt and pepper, to taste; 100 g (1 cup) grated cheddar cheese; Fresh parsley, chopped (optional, for garnish)

Mary Berry’s Stuffed Marrow is a traditional British recipe that transforms the humble marrow into a hearty, flavorful dish. This recipe features a marrow stuffed with a savory mince mixture, topped with cheese, and baked until golden and bubbling. It’s the perfect way to make the most of seasonal marrow and create a comforting family meal that’s both filling and delicious.

What is Mary Berry’s Stuffed Marrow?

Mary Berry’s Stuffed Marrow is a dish where marrow, a type of large zucchini, is hollowed out and filled with a savory stuffing made of minced meat, onions, and herbs. It’s then topped with cheese and baked until golden. The tender marrow provides a mild backdrop that absorbs the flavors of the stuffing, making it a satisfying and balanced meal.

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Why You Should Try This Recipe

Seasonal and Flavorful: Marrow is a great summer vegetable, and this recipe makes the most of its mild flavor by pairing it with a robust meat filling.

Comforting and Hearty: Stuffed marrow is a classic British comfort food, perfect for a family dinner.
Easy to Make: Despite its impressive appearance, the recipe is straightforward and doesn’t require complicated steps.
Customizable: You can change the filling to suit your taste or dietary preferences.

Nutritious: Marrow is low in calories but rich in vitamins, making it a healthy addition to your meal.

Ingredients Needed to Make Mary Berry’s Stuffed Marrow

1 large marrow (or two medium-sized)
1 tablespoon olive oil

1 onion, finely chopped
2 cloves garlic, minced
500 g (1 lb) minced beef or lamb

1 can (400g) chopped tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano or mixed herbs

1 teaspoon Worcestershire sauce
Salt and pepper, to taste
100 g (1 cup) grated cheddar cheese

Fresh parsley, chopped (optional, for garnish)

Equipment

Baking Dish: For baking the stuffed marrow.
Large Skillet: For cooking the filling.

Spoon: For hollowing out the marrow.
Knife: For cutting and preparing the marrow.
Tongs or Spatula: For handling the cooked marrow.

Instructions to Make Mary Berry’s Stuffed Marrow

Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Marrow: Wash the marrow, then cut it in half lengthwise. Scoop out the seeds and some of the flesh to create a hollow cavity for the filling. If the marrow is large, you may want to cut it into smaller portions. Set the prepared marrow halves in a baking dish.
Make the Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.

Cook the Meat: Add the minced beef or lamb to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks. Once browned, stir in the chopped tomatoes, tomato paste, oregano, Worcestershire sauce, salt, and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
Stuff the Marrow: Spoon the meat filling evenly into the hollowed-out marrow halves. Press the filling down to ensure the marrow is well-stuffed.
Top with Cheese: Sprinkle the grated cheddar cheese generously over the stuffed marrow.

Bake: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and become golden and bubbly.
Serve: Once the stuffed marrow is cooked through and the cheese is golden, remove it from the oven. Garnish with freshly chopped parsley if desired, and serve hot.

What Goes Well With Mary Berry’s Stuffed Marrow

This hearty stuffed marrow pairs well with various sides to complete your meal:

Mashed Potatoes: Creamy mashed potatoes complement the savory meat filling.
Salad: A light green salad with a tangy vinaigrette helps balance the richness of the dish.
Roasted Vegetables: Serve alongside roasted carrots, parsnips, or bell peppers for a colorful, nutritious side.

Crusty Bread: A slice of crusty bread is perfect for soaking up the flavorful sauce.

Essential Tips for Perfecting Mary Berry’s Stuffed Marrow

Follow these tips to make sure your stuffed marrow turns out perfectly:

Don’t Overcook the Marrow: The marrow should be tender but not mushy. Be sure to check for doneness around the 30-minute mark.

Use Fresh Herbs: Fresh parsley or thyme can be added to the filling or used as a garnish for extra flavor.
Customize the Filling: You can easily swap the minced beef or lamb for ground turkey or a vegetarian filling like lentils or quinoa for a lighter version.
Add a Crunchy Topping: For extra texture, mix some breadcrumbs with the grated cheese before baking for a crispy topping.

Variations of Mary Berry’s Stuffed Marrow

Feel free to experiment with this recipe by trying different variations:

Vegetarian Stuffed Marrow: Replace the minced meat with a mix of lentils, mushrooms, or quinoa for a hearty vegetarian version.
Spicy Stuffed Marrow: Add chili flakes or a diced chili pepper to the filling for a spicy kick.

Mediterranean Stuffed Marrow: Use minced lamb, feta cheese, olives, and fresh mint for a Mediterranean twist on the classic recipe.
Cheese Swap: Try different cheeses like mozzarella or feta for a unique flavor profile.

Storing Mary Berry’s Stuffed Marrow: Best Practices

If you have leftovers, here’s how to store them properly:

Refrigerate: Store leftover stuffed marrow in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze stuffed marrow for up to 3 months. Allow it to cool completely, then wrap tightly in foil or place in a freezer-safe container.

Reheating Mary Berry’s Stuffed Marrow: Best Practices

To reheat your stuffed marrow:

Oven Method: Reheat the marrow in a preheated oven at 180°C (350°F) for 15-20 minutes until heated through.
Microwave Method: For individual portions, microwave on medium power for 2-3 minutes until hot.

FAQs

Can I make stuffed marrow ahead of time?

Yes, you can prepare stuffed marrow ahead of time. Assemble the stuffed marrow, cover it, and refrigerate it for up to 24 hours before baking. When you’re ready to cook, simply bake it as directed, adding an extra 5-10 minutes to the cooking time if it’s cold from the fridge.

What type of meat works best for stuffed marrow?

Ground beef or lamb are traditional choices for stuffed marrow. However, you can also use ground turkey, chicken, or even a vegetarian filling like lentils or quinoa for a lighter or meat-free option.

How do I prevent my stuffed marrow from becoming too watery?

To prevent the stuffed marrow from becoming watery, scoop out some of the excess marrow flesh when hollowing it out. You can also salt the hollowed-out marrow and let it sit for 10-15 minutes to draw out excess moisture, then pat it dry before filling and baking.

Can I freeze stuffed marrow?

Yes, stuffed marrow can be frozen. To freeze, allow the stuffed marrow to cool completely, then wrap it tightly in foil or place it in an airtight container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating in the oven.

Final Words

Mary Berry’s Stuffed Marrow is a comforting and flavorful dish that makes excellent use of seasonal marrow. The savory meat filling, combined with the mild flavor of the marrow and topped with melted cheese, creates a perfect balance of flavors and textures.

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