[mushroom]

Mushroom, Henry - do you guys leave the skins intact, or do you peel it as well?

I leave the skins intact, for texture as well as flavour

[Scribbler]

Of course you can cut enough off the top to expose the seeds, scoop them all out and fill the marrow with brown sugar. Then store in a warm place and let nature take its course. This is how you start to make marrow rum I believe.

[mkhenry]

Mushroom, Henry - do you guys leave the skins intact, or do you peel it as well?

I leave the skins intact, for texture as well as flavour

Like wise.Other wise it can get a bit mushy

[jacnal]

Of course you can cut enough off the top to expose the seeds, scoop them all out and fill the marrow with brown sugar. Then store in a warm place and let nature take its course. This is how you start to make marrow rum I believe.

I like that. Perhaps something to try next year. I'll be growing even more plants!

[jacnal]

Hi guys, thanks all for your recipe suggestions. The marrow was very nice. It was so big, I made 2 different stuffings with it and made 2 halves. The meaty one and the sage and onion one, and both were enjoyed by all that eat courgettes and marrow! The only thing I did different with the meaty one is I also added some lemon juice and mixed some left over rice in it as well - like they do filling for stuffed vine leaves. Went down a storm.

The marrow is definitely unfairly picked on  :roll: . It's so versatile as it lacks any taste of it's own!