Marrow & Chorizo Bake

Autumn is a season of deep greens, dark yellows and rich oranges and reds. Combining as it does the full flavour, colour and texture of Cumbrian chorizo with the gentler and often under-appreciated marrow, which is grown locally and delivered directly to the farm shop, this recipe from the Low Sizergh Barn kitchen pays homage to all that’s good about the coming season. After the energy of summer it’s lovely to slow the pace, get together round the family table, and tuck into a hearty and comforting dish.


  • 1 marrow (peeled, deseeded and cut into 1” cubes)
  • 1 tbsp olive oil
  • 1.5 pints of chicken stock
  • 1 tsp dried oregano
  • 2 cloves of garlic (crushed)
  • 2 handfuls breadcrumbs
  • 1 handful of parmesan cheese (grated)
  • 250g lean back bacon (chopped)
  • 1 Cumbrian chorizo (diced)
  • 200g red lentils
  • 1 x 400g tin of chopped tomatoes


  1. Pre heat the oven to 180c.
  2. Fry the bacon and garlic in olive oil for 5 minutes. Add the chorizo and oregano and cook for a further 5 minutes.
  3. Add the marrow and lentils and cook for another 5 minutes before adding the tomatoes and stock and simmering for a further 10 minutes.
  4. Pour into a casserole dish and bake in the oven for 30 minutes.
  5. Remove the casserole from the oven and top with breadcrumbs, return the dish to the oven and bake for a further 10 minutes.
  6. Remove from the oven and finish the topping by sprinkling the parmesan cheese over the casserole and baking for a final 10 minutes.
  7. Serve with a small salad of Growing Well leaves, and granary bread.

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