Savour the rich, earthy flavours of late summer with this indulgent Marrow Stuffed with Nuts & Plums. Tender roasted marrow cradles a hearty filling of golden cobnuts, juicy plums, and savoury mushrooms, all brought together with sweet sautéed onions, zingy fresh ginger, and fragrant herbs.
As it slow-bakes in the oven, the juices mingle and caramelise, creating a comforting dish that’s bursting with seasonal goodness. Perfect for a vegetarian centrepiece that’s as nourishing as it is delicious.
Preparation Time
30-40 minutes
Cooking Time
1½ to 2 hours
Serves
4 People
Dietary Notes
Contains nuts
Ingredients
1 large marrow
2 medium onions, sliced thinly
2 cloves garlic (optional)
300 g (12 oz plums) (or a smaller quantity of damsons)
400g (1 lb) cobnuts (weighed in husk)
150g (6 oz) mushrooms, sliced thickly
4 tomatoes, sliced
100g (4 oz) butter
2 heaped teaspoons grated fresh root ginger
1 teaspoon mixed herbs
Cooking Steps
Wash the marrow, split in half lengthways, and remove the seedy central pith. Place in an oven-proof dish.
Stone and halve the plums, and shell the cobnuts and chop them coarsely.
Fry the onions in half the butter.
Mix all the filling ingredients together and season to taste.
Pack into the marrow and dot with the rest of the butter.
Cover and cook in a moderate oven (170°C, gas mark 3) for 1½ to 2 hours, depending on the size of the marrow.