It was only a few weeks ago I was merrily harvesting two inch long courgettes – much to the hoots of laughter from my family – to use in stir fries. It’s a different story now though. The plants have suddenly burst into life, and we now have a seemingly never-ending supply of them. I found two whoppers hidden under the foliage too. These have gone past courgette size, and are well on their way to being marrows, and I have big ambitions for them. One I will enter in the Earl Shilton Town Show on the 31st, and when the other one gets just a bit bigger, I plan to turn into Marrow brandy – but more about that nearer the time.
Soon to be marrow brandy
Looking around for inventive ways to sneak the smaller ones onto our plates, I’ve found they are great chopped up, spread out on a tray with a little oil, salt and pepper and roasted until just firm. A drizzle of honey or maple syrup just before roasting really brings out the flavours too.
Looking for a way of using up the rest of the glut that are still being produced down the garden, and feeling a tad adventurous, I then turned my hand to baking them in a cake.
