Baby marrow

Baby marrow, from the same family as Zucchini are harvested young to maximise on flavour and nutritional value.

When raw, the marrow looks almost like part of the bone. It’s off-white and hard with a slightly spongy texture. Once it’s cooked, it becomes soft and rich, melts easily and tastes almost like butter, with a sweet, nutty flavour and a lighter, more delicate texture.

This soft oversized courgette can be stuffed, roasted, slow-cooked, used in chutneys or grated into cake.