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Whole roasted stuffed marrow

Bettina Campolucci Bordi

A simple plant-based recipe to make the most of an underappreciated ingredient

Recipe Meta


10 mins


1 hour






  • 1 large marrow
  • ½ red onion, finely chopped
  • 2 tbsp olive oil
  • 75 almonds, blitzed
  • 1 tbsp barbecue spice
  • ½ tsp chilli flakes
  • Dill fronds, to garnish


Heat the oven to 200C. Prepare the marrow by slicing it in half and scooping out the insides with a spoon, then set aside the two halves. Chop the scooped insides into small pieces (about 2cm cubes) and add to a bowl.

Add the onion, olive oil, blitzed almonds and spices to the bowl of chopped marrow and mix well. Start adding the mixture to one half of the scooped-out marrow shell.

Once the marrow is filled, place the other half on top to close and shut the marrow. Seal the marrow securely with string (making sure you use a double knot) or wrap tightly in aluminium foil if you are barbecuing it.

Place the marrow in a large baking tray (pan) lined with baking parchment and cook in the oven for 45 mins to 1 hour.

Once the marrow is cooked, it will be nice and soft, and easily sliced into lovely pieces to be eaten as a side dish or as it is.

Image: Louise Hagger

Recipe from Celebrate: Plant-based Recipes for Every Occasion (Hardie Grant)

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