Marrow

Lauki or White Gourd, or Marrow

Marrows have a coarser texture and less flavour than courgettes. Unlike courgettes, you do need to peel marrows and remove the seeds. Marrows may be steamed, baked, boiled or fried. Baked stuffed marrows are particularly delicious. Cut them in half, do not peel, scoop out the centre and stuff with a savoury filling before baking.

References

• Vegetable Manual