baby marrows Archives

Pasta recipes

Inyama namadombolo (lamb shin with dumplings)

1 hour 30 minutes

Fritter recipes

Quick pickled baby marrow-and-cashew salad

Soup recipes

Green minestrone

1 hour 10 minutes

Green minestrone

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour 10 minutes

Ingredients

¼ cup olive oil, plus extra for serving
1 bunch spring onions, finely chopped
4 baby leeks, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, finely chopped
20 g Italian parsley, finely chopped
200 g Swiss chard, shredded
180 g kale, shredded
150 g baby marrows, chopped
150 g green beans, thinly sliced
6 cups chicken or vegetable stock
sea salt and freshly ground black pepper, to taste
80 g shelled green peas
50 g tiny pasta (such as ditalini)
torn basil leaves or chopped Italian parsley, for serving
Parmesan, grated, for serving

Method

1. Heat the oil in a pan and gently cook the spring onions, leeks and celery until starting to soften. Stir in the garlic and parsley. Add the chard and kale and cook for 10 minutes, adding a little more oil.

2. Add the marrows and beans and cook for a further 5 minutes. Pour over the stock and season to taste. Cover and simmer for 40 minutes. Stir in the peas and pasta and cook until tender. Season to taste.

3. Serve sprinkled with basil or parsley and Parmesan and drizzle with olive oil.

Cook's note: This is more like a vegetable stew than a true soup. Feel free to thin it down with stock if it seems too thick for you.

Honey-and-strawberry parfait with mint salsa

Yorkshire puddings

Mac-and-cheese potjie

Alphabet soup

Baby marrow fritter bowl

Ciambotta

Ribollita

Green goddess salad

Chimichurri fish

Inyama namadombolo (lamb shin with dumplings)

Courgette fritters

Ratatouille

Stewed baby marrow

Quick pickled baby marrow-and-cashew salad

Green minestrone

Green minestrone

Ingredients

Method