Spanish Style Stuffed Marrow with a Cumbrian Flavour


  • 1 x Marrow
  • 2 x chopped onion
  • 2 x clove of garlic
  • 1/2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp dried thyme
  • ½ tsp oregano
  • 150g Cumbrian chorizo
  • 1 x small jar of roasted peppers in oil (chopped)
  • 2 x cans chopped tomatoes
  • 100g bread crumbs
  • Kendal crumbly cheese
  • Handful of chopped parsley


Heat oven to 200C/180C fan/gas 6. Cut the marrow in half and de-seed before drizzling with olive oil and seasoning with salt and pepper.
Sweat down the onion, garlic, smoked paprika and cayenne pepper. Then add the chorizo, thyme, oregano, roast peppers, chopped tomatoes and parsley. Continue to cook this for ten minutes and add the bread crumbs.
Stuff the marrow with the filling and top with Kendal crumbly cheese before covering and putting in the oven for 40 minutes. Remove the foil for the last 10 minutes.

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