Culinary Uses For Marrows and courgettes #1

It's that time of year again. We, no doubt in conjungtion with many other kitchen gardners, are experiencing a glut of marrows and courgette which requires some imagination to deal with without becoming fed up with the sight of marrows.

Being the public spirited person I am, I will proceed to share with you out there, the various ways we find to liven up this repetitive vegetable over the coming weeks. No idea how far this'll get, I expect to get to at least 10 recipes.....

So for a start, this was completely made up from what was available in the fridge/garden and turn out very good indeed.

Marrow stuffed with yellow curry mushrooms.

Fry up some mushroom slices, onions and carrots in butter, adding a couple of tablespoons of your favourite yellow curry paste after a little while, on this occassion I used a jar as I couldn't be bothered to start from sratch). No need to go tooo mad, just make sure that everything is softened and covered in the butter.

Cut slices of Marrow, about 1-2 inches thick. With a knife carefully remove the inner core/seed from each slice leaving the outside ring of flesh and skin.

Lay these slices in an oven proof dish (with a lid) and fill the insides with the yellow curry mix.

Bake in the oven (with the lid on) at 220c for about 25 mins or so.

The spicy flavours of the mushrooms complemented the marrow very nicely. We serve this with Salmon rooled in chilli, lemon grass and coriander flour, with a cocunt milk sauce. However, for you veggies out there, a couple of marrow slices is a meal on it's own.