Harvest Time

It’s been huge fun watching our “crops” grow in the garden but even better to eat them! For a small space, it’s quite productive and although we only grow enough for a few meals, there’s a real sense of satisfaction when we have a home grown dinner.  Last night was no exception, with chorizo and couscous stuffed marrow, new potatoes and rhubarb.  The day before we’d had broad beans and potatoes with our meal and lunch time salads have been plentiful as the salad leaves have been growing at a rate of knots. It feels like summer has finally arrived

Ingredients

1 large marrow, peeled

100g/3oz couscous

1 lemon, juice only

2 tbsp olive oil

1 red onion, finely sliced

100g/3oz chorizo, cut into small chunks

1 roasted red pepper, finely sliced

2 vine ripened tomatoes, seeded and chopped

1 tbsp parsley, roughly chopped

1 tbsp mint, roughly chopped

1 tbsp coriander, roughly chopped

salt and freshly ground black pepper

Preparation method

1. Preheat an oven to 200C/390F/Gas 6.

2. For the chorizo, pepper and couscous stuffed marrrow, slice the

marrow lengthways and scoop out all the seeds, then place on a

roasting tray.

3. Place the couscous in a bowl along with the lemon juice and enough

boiling water to cover.

4. Cover with cling film and allow to soak for five minutes.

5. Meanwhile, heat a frying pan until hot then add the olive oil. Add the

red onion and stir-fry for 3-4 minutes until just softened. Add the

chorizo and fry for a further two minutes until just crisped and the

juices are released. Add to the couscous, along with the pepper,

tomatoes and herbs.

6. Mix well and season to taste with salt and black pepper. Spoon into

the centre of the two marrow halves.

7. Place in the oven for 20 minutes and cook until piping hot and the

marrow is just tender. 

8. To check if the marrow is done, place the tip of a knife into the side, if

it offers just a little resistance it is done.

Anthony Worrall Thompson