Beef quesadillas

10 minutes

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Pakoras with tomato and cinnamon chutney

30 minutes

Chicken and vegetable broth with rice noodles

15 minutes

Fritter recipes

Marrow, pine nut and feta fritters

15 minutes

Baby marrow pasta

25 minutes

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Charred baby marrow and chilli salad

20 minutes

Marrow, almond and pineapple cake

50 minutes

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15 minutes

Rice pilau with spring vegetables

20 minutes

Kolokithakia gemista with avgolemono sauce

1 hour

Fish recipes

Tsipora paketo

15 minutes

Baby marrow and Cremezola pasta

15 minutes

Baby marrow and Cremezola pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

8 clean baby marrows, shaved
3 T olive oil
3 cloves garlic, crushed
1/2 cup cream
100 g Cremezola cheese
Freshly ground black pepper

Method

Place a pan over a high heat.

Using a vegetable peeler, shave the baby marrows to make thin ribbons, place in a bowl, toss with 2 T olive oil and season to taste. Fry in batches until charred.

Using the same pan, gently fry the crushed garlic in 1 T olive oil until fragrant but not brown. Add the cream and Cremezola cheese. Reduce slightly and season.

Toss with the baby marrow ribbons and serve hot with al dente tagliatelle and a crack of black pepper

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Beef quesadillas

Pakoras with tomato and cinnamon chutney

Chicken and vegetable broth with rice noodles

Marrow, pine nut and feta fritters

Baby marrow pasta

Charred baby marrow and chilli salad

Marrow, almond and pineapple cake

Beetroot, baby marrow and goat’s cheese flat bread

Rice pilau with spring vegetables

Kolokithakia gemista with avgolemono sauce

Tsipora paketo

Baby marrow and Cremezola pasta

Baby marrow and Cremezola pasta

Ingredients

Method