Name: Hairy Bikers Stuffed Marrow Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: 50g mature cheddar cheese, grated (optional); 1 medium marrow, about 1.2kg; 1 tbsp olive oil for the marrow; 1 tbsp olive oil; 1 large onion, chopped; 2 garlic cloves, crushed; 500g lamb mince; 400g can chopped tomatoes; 1 tbsp tomato purée; 1 tsp dried rosemary; 1 beef stock cube; Salt and pepper

This classic Hairy Bikers stuffed marrow recipe is made with lamb mince, onions, garlic, tinned tomatoes, and dried rosemary baked inside tender marrow halves. Topped with melted mature Cheddar, it makes a filling main course for 4 in just over an hour.

I look forward to this every late summer when the marrows in the garden get out of hand. It is proper old-fashioned comfort food and the whole family fights over the cheesy top.

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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 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. Scoop out all the seeds and soft flesh with a spoon, leaving a shell about 2cm thick.
Soften the onion: 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.
Brown the mince: Turn up the heat and add the lamb mince to the pan. Cook until browned all over, breaking it up with a wooden spoon as it goes. Drain off any excess fat.
Build the sauce: Stir in the chopped tomatoes, tomato purée, and dried rosemary. Crumble in the beef stock cube and season well with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until the sauce has thickened.
Stuff and top: Place the marrow halves cut-side up in a large roasting tin and brush the insides with a little olive oil. Divide the hot lamb filling evenly between the two halves. If using, scatter the grated mature Cheddar over the top. If you enjoy using up seasonal vegetables, try Hairy Bikers roasted vegetable lasagne for another crowd-pleasing bake.
Bake: Place in the oven for 40–50 minutes until the marrow is tender when pierced with a knife and the cheese topping is golden. Let it rest for 5 minutes before slicing and serving.

What Is the Secret to a Perfect Stuffed Marrow?

Cook the filling first: The mince must be fully cooked and well seasoned before it goes into the marrow. This builds a deep, rich flavour that soaks into the flesh as it bakes.
Leave a sturdy shell: When scooping out the seeds, leave at least 2cm of flesh all round. A thin shell collapses and turns watery in the oven.
Cover then uncover: For a very large marrow, cover the tin with foil for the first 20–30 minutes to steam it tender. Remove the foil for the last 20 minutes so the cheese topping goes golden and crisp.
Salt and drain: Lightly salt the scooped-out marrow halves and leave them for 20 minutes before stuffing. Pat dry with kitchen paper to draw out excess moisture.
Rest before slicing: Let the stuffed marrow sit for 5–10 minutes after baking. This allows the filling to settle and makes for much neater portions.

What Goes Well on the Side?

Stuffed marrow is a full meal on its own, but creamy mashed potatoes make a great partner for soaking up the meaty juices. A handful of steamed green beans or buttered peas adds colour and freshness.

For a bigger spread, add a simple green salad with a mustard vinaigrette. A crusty bread roll on the side is all you need to mop up every last bit of sauce. If you enjoy hearty one-pot dinners, Hairy Bikers Lancashire hotpot is another family favourite worth trying.

Does This Reheat Well?

Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (160°C fan) until piping hot — the microwave works too but the marrow can go a bit soft.

Freezing is not recommended. Marrow has a very high water content and turns mushy once thawed. This dish is best enjoyed fresh.

Nutrition Facts

Calories: 550 kcal
Total Fat: 35g
Saturated Fat: 15g
Protein: 30g
Carbohydrates: 15g
Sugars: 12g

Frequently Asked Questions

What do you stuff a marrow with? The most traditional filling is seasoned beef or lamb mince with onions, garlic, tomatoes, and herbs. You can also use rice, lentils, or sausage meat for a different spin.

How long do you bake stuffed marrow for? At 200°C (180°C fan), a medium-sized stuffed marrow takes 40–50 minutes. The flesh should be tender when pierced with a knife and the topping golden.

What herbs go well with stuffed marrow? Rosemary, oregano, and thyme are the best matches for a mince-stuffed marrow. Fresh parsley scattered over the top just before serving adds colour and freshness.

Can I use a different type of mince? Absolutely — beef, pork, or turkey mince all work well here. Follow the recipe in exactly the same way and adjust the seasoning to taste.

How does the Hairy Bikers stuffed marrow compare to the BBC version? The BBC Food version uses beef mince with sun-dried tomatoes and a longer 3-hour cook time. The Hairy Bikers recipe uses lamb mince with a cheddar cheese topping and is ready in just over an hour.

How do I stop my marrow going watery? Salt the inside of the scooped-out halves and leave them for 20 minutes before stuffing. Pat dry with kitchen paper — this draws out the excess moisture.

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