A generous baked marrow turns a late-summer glut into a complete, herby supper.
Ingredients
- 1 medium, about 1kg Marrow
- 100g, rinsed Green lentils
- 100g, rinsed Pearl barley
- 700ml Vegetable stock
- 1 medium, finely diced Onion
- 2 cloves, finely chopped Garlic
- 200g, diced Ripe tomatoes
- 2 tbsp Olive oil
- 15g, chopped Flat-leaf parsley
- 1/2, zest and juice Lemon
- 3/4 tsp, divided, plus to taste Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 200°C (180°C fan). Halve the marrow lengthways and scoop out the soft seed core, leaving a sturdy shell about 1.5cm thick. Brush the cut sides with 1 tbsp oil, season with 1/4 tsp salt and place cut-side down in a roasting tin.
- Roast for 20 minutes while you prepare the filling. The marrow should begin to soften but still hold its shape.
- Put the lentils, pearl barley and vegetable stock in a saucepan. Bring to a boil, then simmer uncovered for 25–30 minutes, stirring occasionally, until both are tender but not mushy. Drain any excess liquid.
- Meanwhile heat the remaining oil in a frying pan over medium heat. Cook the onion for 6–8 minutes until soft, then add garlic and cook for 30 seconds. Stir in tomatoes and cook for 4 minutes until they begin to collapse.
- Fold the drained grains into the tomato mixture. Add parsley, lemon zest, half the lemon juice, the remaining 1/2 tsp salt and pepper. Taste and adjust the seasoning.
- Turn the marrow cut-side up and divide the filling between the halves, pressing it gently into the cavity. Return to the oven for 15–20 minutes until the marrow is tender when pierced and the filling is hot.
- Rest for 5 minutes, squeeze over the remaining lemon juice and serve one filled half per person.
Allotment tip
For very large marrows, remove any tough skin and cut the baked halves into shorter portions before filling.