This hearty Hairy Bikers Stuffed Marrow is made with a rich and savory lamb mince filling, packed with onions, garlic, tomatoes, and herbs like rosemary. This recipe creates a wonderfully satisfying and comforting main course, with tender, baked marrow encasing a deeply flavorful meat stuffing. It’s the perfect way to use up seasonal produce for a comforting family dinner and serves 4 people.
Hairy Bikers Stuffed Marrow Ingredients
For the Marrow:
- 1 medium marrow (about 1.2kg / 2lb 10oz)
- 1 tbsp olive oil
- 50g (2oz) mature cheddar cheese, grated (optional)
For the Stuffing:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 500g (1lb 2oz) lamb mince
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 1 tsp dried rosemary or oregano
- 1 beef stock cube
- Salt and freshly ground black pepper
How To Make Hairy Bikers Stuffed Marrow
- Prepare the marrow: Preheat your oven to 200°C (180°C Fan/Gas 6). Wash the marrow, trim off the ends, and cut it in half lengthways. Use a spoon to scoop out all the seeds and some of the soft flesh, leaving a border about 2cm (¾in) thick. This creates a boat to hold the stuffing.
- Make the savory stuffing: Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
- Brown the mince: Turn up the heat, add the lamb mince to the pan, and cook until it is browned all over, breaking it up with a wooden spoon as it cooks. Drain off any excess fat from the pan.
- Create the sauce: Stir in the chopped tomatoes, tomato purée, and dried rosemary. Crumble the beef stock cube into the mixture and season well with salt and pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
- Stuff the marrow: Place the two marrow halves, cut-side up, in a large roasting tin. Brush the cut surfaces of the marrow with a little olive oil. Divide the hot lamb stuffing evenly between the two marrow halves.
- Bake to perfection: If using, sprinkle the grated cheddar cheese over the top of the stuffing. Bake in the preheated oven for 40-50 minutes, or until the marrow is tender when pierced with a knife and the topping is golden brown.
Recipe Tips
- Cook the filling first: Ensuring the mince filling is fully cooked and well-seasoned before it goes into the marrow is key. This develops a deep, rich flavour that will be absorbed by the marrow as it bakes.
- Don’t make the marrow shell too thin: When scooping out the seeds and flesh, be sure to leave a sturdy wall of about 2cm (¾in). If the shell is too thin, it can collapse and become watery during baking.
- Cover to start, uncover to finish: For a very large or tough marrow, you can cover the roasting tin with foil for the first 20-30 minutes of baking. This helps to steam and soften the marrow. Remove the foil for the last 20 minutes to allow the topping to become golden and crisp.
- Let it rest: Once you take the stuffed marrow out of the oven, let it rest in the tin for 5-10 minutes before slicing and serving. This allows the filling to settle, making it easier to serve neatly.
What To Serve Stuffed Marrow
This hearty stuffed marrow is a fantastic all-in-one meal, as it contains your meat and vegetables in one dish. However, it’s also lovely served with a side of creamy mashed potatoes to soak up any juices from the filling. For some extra greens, a portion of simple steamed green beans or peas works perfectly.
How To Store Stuffed Marrow Leftovers
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly in the oven at 180°C (160°C Fan) until piping hot, or in the microwave.
- Freeze: Freezing is not recommended for cooked stuffed marrow. Marrow has a very high water content, and upon thawing, it can become overly soft, watery, and mushy. It is best enjoyed fresh.
Hairy Bikers Stuffed Marrow Nutrition Facts
- Calories: 550 kcal
- Total Fat: 35g
- Saturated Fat: 15g
- Protein: 30g
- Carbohydrates: 15g
- Sugars: 12g
Frequently Asked Questions
- Can I use a different type of mince? Yes, this recipe is very versatile. If you don’t have lamb, it works just as well with beef, pork, or even turkey mince. You can follow the recipe in exactly the same way.
- How do I make a vegetarian version of this? For a delicious vegetarian stuffed marrow, you can replace the lamb mince with a mixture of cooked lentils, finely chopped mushrooms, breadcrumbs, and herbs. Sauté the mushrooms and onions, then combine with the other ingredients to create a hearty filling.
- My marrow released a lot of water while cooking. How can I prevent this? Marrows naturally contain a lot of water. To help reduce this, you can lightly salt the inside of the scooped-out marrow halves and let them sit for about 30 minutes before stuffing. Pat them dry with a paper towel to remove the excess moisture and salt before you add the filling.
Try More Recipes:
- Hairy Bikers Salmon Tray Bake Recipe
- Hairy Bikers Roasted Vegetable Lasagne Recipe
- Hairy Bikers Lancashire Hotpot Recipe
- Hairy Bikers Chicken Tray Bake Recipe
Hairy Bikers Stuffed Marrow Recipe
Description
A classic British comfort food, the Hairy Bikers Stuffed Marrow uses a rich and savory lamb mince filling, seasoned with herbs and tomatoes, all baked inside a tender marrow boat. It’s the perfect hearty meal for using seasonal vegetables.
Ingredients
For the Stuffing:
Instructions
- Prepare marrow: Preheat oven to 200°C/180°C Fan. Halve the marrow lengthways and scoop out the seeds and some flesh, leaving a 2cm thick shell.
- Make filling: In a pan, soften the onion in oil, then add garlic. Add the mince and brown it, then drain any fat. Stir in tomatoes, tomato purée, rosemary, and the crumbled stock cube. Simmer for 10-15 minutes until thick.
- Stuff and bake: Place marrow halves in a roasting tin. Fill them with the hot mince mixture. Top with cheese, if using.
- Bake: Bake for 40-50 minutes until the marrow is tender and the topping is golden. Rest for 5 minutes before serving.
