...and from our readers

My grandma liked stu ed marrow filled with savoury mince.

Sharon Collins, Edgware

I like my mother-in-law’s recipe. Peel and cut marrow into rounds, deseed and boil briefly. Make a filling using mince and rice, then arrange the marrow rounds in a baking dish and stu with the filling. Pour over a cheese sauce, sprinkle with grated cheese and bake.

Christina Herrington, London

I try to get a very young, fresh marrow to make marrow and coriander salad. If it’s older and tougher, I use it in a chutney.

Lisa Clift, Thatcham