Mary Berry's Stuffed Marrow

Ingredients

• 1 large, about 1.5 kgmarrow
• 250 gminced beef
• 1 large, finely choppedonion
• 2 cloves, mincedgarlic
• 195 g (1 cup)cooked rice
• 1 can (400 g)chopped tomatoes
• 30 ml (2 tbsp)tomato purée
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)dried basil
• to tastesalt and freshly ground black pepper
• 50 ggrated cheese

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Prepare the marrow

   Cut the marrow in half lengthways and scoop out the seeds.

3. 3

   Brown the beef

   Cook the minced beef in a pan until browned.

4. 4

   Soften the aromatics

   Add the onion and garlic to the pan and cook until softened.

5. 5

   Mix the filling

   Stir in the cooked rice, chopped tomatoes, tomato purée, oregano, basil, salt and pepper.

6. 6

   Fill the marrow

   Spoon the beef and rice mixture into the marrow halves.

7. 7

   Cover the dish

   Arrange the stuffed halves in a baking dish and cover with foil.

8. 8

   Bake and add cheese

   Bake for 45 minutes, then remove the foil and scatter over the grated cheese.

9. 9

   Finish baking

   Bake for a further 15 minutes, until the cheese has melted and turned golden.

What is stuffed marrow?

Marrow is a large, mature summer squash, and baking it with a savoury filling is a familiar style of British home cooking. This version pairs minced beef and rice with tomatoes and herbs, then finishes the filled halves with cheese.

The rice makes the filling substantial, while the tomato mixture helps keep it moist as it bakes. Leaving the marrow in halves also makes the dish straightforward to fill and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 0g protein, 0g carbs, 0g fat.

The rice and tomatoes provide most of the carbohydrate, while the minced beef contributes protein and the beef and cheese supply much of the fat. Pair a portion with green vegetables or salad for a more balanced plate.

Choosing and preparing the marrow

Size: Choose a large marrow that will sit securely in your baking dish. Its flesh softens in the oven, so handle the halves gently once they are filled.

Seeds: Scoop the seeds from the centre before adding the filling. This creates room for the mixture and leaves the marrow ready to bake.

Building the filling

Beef and aromatics: Brown the minced beef first, then cook the onion and garlic until softened. This order follows the recipe and gives the filling a savoury base.

Rice and tomatoes: Stir the cooked rice into the tomatoes, purée and herbs so the ingredients are evenly combined. Season with salt and pepper to taste before filling the marrow.

Baking for tender marrow

Covered stage: Keep the baking dish covered with foil for the first 45 minutes. This gives the marrow time to soften while the filling heats through.

Cheese finish: Remove the foil and add the cheese for the final 15 minutes. It should be melted and golden when the dish is ready.

Getting the texture right

Filling: The mixture should be spoonable and evenly distributed between the halves. Avoid packing it down hard, so it heats through readily.

Marrow: Check that the flesh is tender before serving. If it is still firm after the stated baking time, return it to the oven until it reaches the texture you prefer.

Serving stuffed marrow

Serve a filled half as the centre of the meal, with the tomato-rich filling and cheese alongside the tender marrow. A green salad or steamed green vegetables make a fresh accompaniment.

If you want a more substantial plate, add bread to mop up the tomato juices. Let the dish settle briefly after baking so the filling is easier to portion.

Recipe notes & tips

• Use a baking dish that holds both marrow halves without tipping them.
• Scoop out the seeds thoroughly to leave a clear space for the filling.
• Taste and season the filling before spooning it into the marrow.
• Cover the dish snugly with foil for the first 45 minutes.
• Watch the cheese during the final 15 minutes and take the dish out once it is golden.

Variations

• Herb swap: Use another dried herb in place of oregano or basil to change the savoury notes.
• Cheese choice: Try a different grated cheese that melts well for the topping.
• Vegetable boost: Stir finely chopped vegetables into the beef mixture as it cooks.
• Rice alternative: Use another cooked grain in place of the cooked rice.
• Milder filling: Reduce the black pepper to suit your taste.

Common mistakes to avoid

• Skipping the seed removal: Scoop out the centre first to make room for the filling.
• Uneven halves: Cut the marrow lengthways as evenly as possible so both sides sit steadily.
• Under-seasoned filling: Taste the mixture before filling and adjust the salt and pepper.
• Uncovered first bake: Keep the foil on for the full initial 45 minutes to help the marrow soften.
• Over-browned topping: Check the cheese during the final 15 minutes and remove the dish once golden.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven until piping hot throughout; the marrow may soften further after storage.

Frequently asked questions