Meera Sodha’s vegan recipe for slow-cooked marrow borani. Baked, caramelised marrow and roast tomatoes all smothered in yoghurt for a supreme dip or starter Prep 15 min Cook 45 min Serves 4 as part of … Read more

By Barney Desmazery from the BBC Good Food magazine Pam used walnuts instead of pecans (100g of walnuts and 100g of raisins) and made a cream cheese frosting with icing sugar and orange juice (as … Read more

By Rosie Birkett Serves 4 Ingredients 1 young marrow (about 1kg) 4 tbsp olive oil, plus a drizzle to serve 1 rosemary sprig, plus extra leaves chopped to serve pinch of fennel seeds 2 red … Read more

A really flavoursome vegetable curry cooked with seasonal marrow and beautifully spiced with cumin and mustard seeds. It probably needs other veg added to it. Pam used mushrooms but paneer or peppers would work too. … Read more

This vegan Marrow and Carrot soup is the perfect winter warmer. It is very easy to make and very tasty. INGREDIENTS 2 tablespoons olive oil 1 onion peeled and chopped 1 garlic clove crushed 1/2 … Read more

Serves 4 Sustaining and nutritious, the key to this marrow soup is good stock and fresh herbs. If you have time, deep-fry a handful of sage leaves for a few seconds to scatter over the … Read more

Kate Ford | The Veg Space A thick and creamy marrow soup with gentle spices and punchy flavours. Perfect to batch cook for the freezer when you find yourself with a glut of over-sized courgettes! … Read more