Marrow is a vegetable from the squash family of vegetables, including pumpkins, butternut squashes and courgettes. Marrow is a large squash, and so it is a little bit stronger in flavour than younger squashes like courgettes – it also takes a little longer to cook. However, you can cook it in many, many ways – you can stuff it, simmer it in soups, bake it into bread or cakes or bake it into oven gratins or traybakes. It's much more versatile than you might think, too. Take a look at the recipes below for some marrow inspiration.

Marrows are fairly large, so the best way to cook them is to scoop out their seeds as they can be fairly watery. Use a large spoon to remove the seeds and the watery inside of the vegetable, before chopping the rest of the veg or scooping it out to use the outside of the marrow as a shell. If you're going to grate the marrow to use in a gratin or cake, squeeze the water out and pat dry as much as possible to soak up excess moisture – this stops your gratins and cakes from going soggy!

Marrow is also particularly delicious in chutneys and jams – when slowly cooked, it has a wonderful texture that makes it ideal for spreading on toast or using as a dip with crackers and crudities. Next time you have a glut of marrows, try simmering them into a chutney or jam – it's a great way to use them up without waste!

Take a look at the recipes above for some inspiration – we've got everything from marrow cake to a ginger and marrow jam.