Nigel Slater’s spinach and sweetcorn stuffed marrow

A creamy, tender, sweet and fragrant recipe Cut a medium-sized marrow in half lengthways, then scrape out and discard the core of seeds and fibres. Put the halves side by side in a baking dish or roasting tin. Divide 40g of butter between the two hollows, then cover with foil and bake for 30 minutes at 200C/gas mark 6. From time to time, spoon the butter over the edges of the marrow. Continue reading...