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10 minutes

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15 minutes

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45 minutes

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45 minutes

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40 minutes

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30 minutes

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Stewed baby marrow

15 minutes

Stewed baby marrow

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

For the za’atar:

30 g fresh thyme
120 g sesame seeds
1 cup extra virgin olive oil
10 baby marrows, quartered
1 bunch celery, each stick cut into 6, leaves reserved
4 cloves garlic
salt, to taste

Method

1. Preheat the oven to 180°C.

2. To make the za’atar, place the thyme and sesame seeds on a baking tray and bake for 15 minutes.

3. Place into a mortar and pestle and grind until fine, then add the sumac and grind again until fine.

4. Heat the oil in a saucepan, add the baby marrow and celery stalks and simmer for 30 minutes.

5. Bash the celery leaves and garlic and add to the baby marrow. Season to taste. Serve as a side with roasts, grilled sausages or as a salad.

Cook's note: Serve the baby marrows as a starter or tossed with some giant pearl couscous as a main.

Find more vegetarian recipes here.

Photographs: Jan Ras
Food assistant: Bianca Strydom

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Marmalade-and-ginger ice cream

Parmesan-and-lemon chicken

Chicken liver burritos

Chocolate éclairs with cream

Ratatouille

Spanakorizo

Easy chicken pot stickers

Bashed potato salad

Pumpkin fritters for Ramadan

Overnight oats with brûléed bananas

Chakalaka

Stewed baby marrow

Stewed baby marrow

Ingredients

Method