Spanish stuffed marrow

Like its smaller cousin courgette, chunky marrows are great roasted with a strong-flavoured filling like paprika and chorizo 1 marrow

1 tbsp olive oil 1 onion, diced 2 garlic cloves, crushed

100g chorizo, chopped

1 tsp smoked paprika

½ tsp cayenne pepper

½ tsp each dried oregano and dried thyme

2 x 400g cans chopped tomatoes

140g roasted red pepper from a jar, sliced

Handful parsley, chopped

85g fresh breadcrumb

100g manchego cheese, grated

1 Heat oven to 200°C/ 180°C 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 and 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.

KNOW YOUR MARROW

This goodvalue veg deserves more love. With a mild flavour, it works best with strong flavours, such as garlic and spices. As well as being baked, marrow flesh can be cut into chunks and treated like its cousin the courgette.