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Spanish Stuffed Marrow

15 May 2013

Serves 6, Prep 20 mins, Cook 1 hr


  • 1 marrow
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 100g/4oz chorizo, chopped
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp each dried oregano and thyme
  • 2 x 400g cans chopped tomatoes
  • 140g/5oz roasted red peppers from a jar, sliced
  • handful parsley, chopped
  • 85g/3oz fresh breadcrumbs
  • 100g/4oz Manchgo, grated
  1. Heat 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.
  2. Heat 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 & cook for 10 mins, then stir through the parsley.
  3. Spoon 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.

PER SERVING 253 kcals, protein12g, carbs 21g, fat 13g, sat fat 7g, fibre 4g, sugar 9g, salt 1.0g



Posted: 15/05/2013 13:57:09 by Sara

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