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Marrows are also known as summer squash.
preparing the marrow
Marrows can be peeled, seeded and cubed for boiling or they can be cut into thick rings ready for stuffing. Marrows can also be halved lengthways and deseeded before being filled.
cooking the marrow
boiling
To boil, boil for 10 minutes in salted water.
steaming
To steam, sprinkle with salt (allow 1 tsp per pound), and steam for 20 - 40 minutes depending on the age and size of the marrow.
frying
To fry, saute in butter and herbs for 8 - 12 minutes, whilst shaking the pan occasionally.
baking
To bake, place a whole or halved stuffed marrow in the oven for 3/4 - 1 hour 200°C (400°F) gas mark 6.
