Mary Berry Stuffed Marrow Recipe

Looking for a hearty, traditional British dish that makes the most of seasonal vegetables? This Mary Berry Stuffed Marrow Recipe transforms a simple garden marrow into a rich and satisfying main course. Filled with savory mince, herbs, and tomatoes, topped with golden bubbling cheese, it’s the perfect family dinner or comforting autumn meal.

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What is Mary Berry Stuffed Marrow?

Stuffed marrow is a classic British comfort food. A marrow (a large, mature courgette/zucchini) is split lengthwise, hollowed out, and packed with a flavorful filling — usually minced beef or lamb, onions, garlic, tomatoes, and herbs. Mary Berry’s version is finished with grated cheese and baked until tender and golden. It’s rustic, budget-friendly, and deliciously nostalgic.

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Why You’ll Love This Recipe

• Budget-friendly & filling – A generous family meal from simple ingredients.
• Seasonal & homegrown – A brilliant way to use late-summer garden marrows.
• Customizable – Works with beef, lamb, turkey, or vegetarian fillings.
• Make ahead friendly – Assemble in advance and bake when needed.
• Balanced & hearty – Veg, protein, and sauce all in one dish.
• Classic British comfort food – A Mary Berry favourite with timeless appeal.

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Ingredients for Mary Berry Stuffed Marrow

For the marrow & filling:

• 1 large marrow (30–35 cm long)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g minced beef or lamb
• 1 can chopped tomatoes (400g)
• 1 tbsp tomato purée
• 1 tsp dried mixed herbs
• 1 tbsp Worcestershire sauce
• Salt & black pepper, to taste

For the topping:

• 75g grated cheddar or parmesan
• 2 tbsp breadcrumbs (optional, for crunch)
• Fresh parsley, chopped (for garnish)

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Instructions

Step 1 – Prepare the marrow

1. Preheat oven to 190°C (170°C fan) / 375°F.
2. Wash, trim, and cut marrow lengthwise into two halves.
3. Scoop out seeds and soft flesh to create a hollow.
4. Place marrow halves in a baking dish, brush with olive oil, and set aside.

Step 2 – Cook the filling

1. Heat olive oil in a pan, sauté onion and garlic for 5 mins.
2. Add mince, cook until browned.
3. Stir in tomatoes, purée, herbs, Worcestershire sauce.
4. Simmer 10–15 mins until thickened. Season well.

Step 3 – Stuff & top

• Spoon filling into marrow halves.
• Sprinkle cheese (and breadcrumbs if using).

Step 4 – Bake

• Cover with foil, bake 30 mins.
• Remove foil, bake 15–20 mins until marrow is tender and cheese golden.

Step 5 – Serve

• Garnish with parsley.
• Slice into portions and serve hot.

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What Goes Well with Stuffed Marrow?

• Buttery mashed potatoes
• Steamed green beans or peas
• Garlic bread or crusty loaf
• Fresh green salad with vinaigrette
• Roasted carrots, parsnips, or squash

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Expert Tips

• Salt the marrow & drain before stuffing if it’s very watery.
• Bake until just fork-tender (overcooking makes it mushy).
• Mix cheese & breadcrumbs for a golden crust.
• Add chili flakes for heat, or lentils for a vegetarian twist.

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FAQs – Mary Berry Stuffed Marrow

Q: Do you peel marrow before stuffing?
No. The skin helps it hold shape in the oven and softens as it bakes.

Q: How do I stop stuffed marrow from going watery?
Salt the hollowed marrow and let it drain for 10–15 minutes before stuffing.

Q: Can I freeze Mary Berry stuffed marrow?
Yes. Once cooled, wrap portions in foil or containers and freeze up to 2 months. Reheat in the oven at 180°C until piping hot.

Q: Can I make this recipe vegetarian?
Absolutely. Swap mince for lentils, beans, or mushrooms. Add rice, quinoa, or couscous to bulk it out.

Q: What’s the best mince for stuffed marrow?
Beef for a classic flavour, lamb for richness. Turkey mince works for a lighter option.

Q: Can I prepare stuffed marrow ahead of time?
Yes. Assemble the marrow with filling, cover, and refrigerate for up to 24 hours before baking.

Q: What side dishes go best with stuffed marrow?
Classic pairings include mashed potatoes, green beans, or garlic bread. For lighter meals, try a crisp salad.

Q: Is stuffed marrow healthy?
Yes. It’s high in protein, rich in veggies, and can be made lighter with lean mince, low-fat cheese, or extra vegetables.

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Storage & Reheating

• Fridge: Store in airtight container up to 3 days.
• Freezer: Freeze portions up to 2 months.
• Reheat: Oven at 180°C for 20–25 mins (best method).

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Similar Recipes You May Like

• Mary Berry Gardener’s Stuffed Squash
• Mary Berry Stuffed Pork Loin Recipe
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce

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