I think marrow is a bit of an underused vegetable, and I sometimes struggle to get inspiration when I have bought one, but this recipe seems to have worked out really well. There are lots of variations that you could try – adding sultanas, pine nuts, breadcrumbs, feta or veggie Parmesan, etc. This is actually loosely based on a recipe that uses chorizo, so I used VPud veggie black pudding! There is no cheese on this one so this variant is vegan too.
1 large marrow, halved and deseeded
120g couscous (I used a mixture of normal and giant)
1 x 200g VPud black pudding, cut into chunks
2 tbs lemon juice
3 tbsp olive oil
1 red onion, finely chopped
1 red pepper, deseeded and finely chopped
2 large fresh tomatoes, roughly chopped
2 tbs fresh parsley, roughly chopped
1 tbs fresh mint, roughly chopped
salt and freshly ground black pepper
1 tbs sumac
1. Preheat the oven to 200C.
2. Put the couscous in a large bowl with the lemon juice and cover with boiling water before covering the bowl and leaving for 10 minutes. If using giant couscous, put in a saucepan and boil for 8-10 minutes.
3. Meanwhile, heat 2 tbs of the olive oil in a large frying pan and gently sauté the onion for 5 minutes before adding the black pudding. Fry for a further 2 minutes before adding the red pepper and then fry gently for a further 5 minutes until soft.
4. Add the chopped tomatoes, couscous and herbs to the other ingredients and simmer gently for 2 minutes.
5. Spoon the mixture in hollowed out marrow halves and place in the oven to bake for 20 minutes until light brown.
6. Sprinkle the sumac over the marrows and garnish with more parsley. Serve with herby potatoes or fresh crusty bread.