Jamie Oliver Stuffed Marrow

There’s something about baked marrow that hits you right in the memory. Maybe it’s the way the skin softens but never goes mushy. Or the smell—earthy, meaty, herby—wafting through the flat, making your stomach growl before you’ve even tasted a bite. Anyway, this Jamie Oliver Stuffed Marrow turned out to be one of those dishes. You know, the ones you make without thinking too much… and then can’t stop talking about after.

Ingredients Needed

• 1 marrow
• 100g beef mince
• 800g chopped tomatoes
• 140g roasted red pepper
• chopped
• 85g breadcrumbs
• 100g cheese, grated
• 1 tbsp olive oil
• 1 onion, diced small (crying optional)
• 2 garlic cloves
• minced 1 tsp smoked paprika
• Half a tsp cayenne (careful—it’s feisty)
• Half a tsp dried oregano
• Half a tsp dried thyme
• A bit of fresh parsley, chopped (save it for the end)

How To Make Jamie Oliver Stuffed Marrow

1. First off, preheat the oven—200°C. You want it hot, ready to cradle those marrows. Cut the marrow lengthways like you’re opening a letter from someone you love. Scoop out the seeds and weird middle bits. A spoon does the trick. Lay the halves on a tray. Sprinkle salt. Maybe pepper. You get the idea.
2. Next, the filling. This bit smells like dinner already. Oil in a pan. Onions in. Keep the heat gentle—like a whisper. Let them go soft, sweet. Ten minutes or so. Then garlic. That familiar bite. Add the red peppers, the beef. Let it brown a bit. Stir it so it doesn’t catch.
3. Now the tomatoes. All of them. Then the spices—paprika, cayenne, oregano, thyme. A mess of flavor, honestly. Let it simmer. Ten minutes should do. It’ll thicken. Taste it. Adjust if it’s too tame. Then parsley. Stir it in. It should look like something you want to eat right now.
4. Scoop all that joy into the marrow boats. Pile it high. Wrap it all up in foil. Into the oven—half an hour. Let it get tender. Not falling apart, just… yielding.
5. After 30 minutes, pull off the foil. Toss breadcrumbs and cheese on top. Be generous. Back into the oven. Ten minutes. Maybe more. You want gold and crunch.

Why I Love This Recipe

• I made this on a Thursday night.
• One of those gray ones. Nothing going on.
• But the smell, the look of it, the bubbling top—suddenly the kitchen felt like a place you’d want to linger.
• I didn’t expect much. Just used what was in the fridge. But wow. It’s got that rustic soul Jamie Oliver’s food always seems to have.

Recipe Tips

• If marrow’s out of season, courgette works. Bigger the better.
• Want more kick, Extra cayenne.
• Or a chopped fresh chili. Vegetarian, Lentils or mushrooms will do the job.
• Toast your breadcrumbs first. Just trust me. It reheats like a dream. Even better next day, honestly.

How To Store This Jamie Oliver Stuffed Marrow

• At Room Temperature: Leave it out too long and it goes soft. Two hours max. Then fridge.
• In the Fridge: Covered. Airtight container. Will keep for three days. If it lasts that long.
• In the Freezer: Wrap tight—cling film, foil, the works. Freeze. Good for three months. Defrost in the fridge overnight before you bring it back to life.
• Reheating: Oven, 180°C. Covered dish. 20-25 minutes. Till hot all the way through. Microwave, Not ideal. But doable. A few minutes on high. Check it’s hot.

Let’s Answer a Few Questions!

How Long Does It Take To Cook A Stuffed Marrow?
About 40 minutes. Thirty under foil. Ten to crisp it up.

Can I Prepare Stuffed Marrow Ahead of Time?
Yes. Absolutely. Stuff it. Cover it. Fridge it. Then bake when you’re ready.

Do I Have to Peel the Marrow?
No. Leave the skin. It holds everything together.

What Meat Can I Use Instead of Beef?
Turkey. Chicken. Even lamb. Whatever you’ve got.

How Do I Keep It from Getting Watery?
Scoop out the middle properly. And simmer that filling till it’s thick, almost jammy.

Nutrition Facts (per serving)

• Calories: 248
• Carbs: 28.6g
• Protein: 12.3g
• Fat: 7.5g
• Sugar: 2.5g
• Fibre: 1.9g
• Sodium: 175mg

Try More Recipes:

• Jamie Oliver Fish Pie
• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Vegetable Biryani