We went to Essington Fruit Farm, which is a local pick-your-own farm this weekend to pick a pumpkin for Halloween, while we were there i noticed the Marrows were 99p . BARGAIN?! As the boys aren't overly into marrows I decided to make it fun and colourful.

They're also not into beetroot. A Ha I thought, an Opportunity to combine two of my faves I thought, but what with? Oh yes, Oh yes! The beautiful potato! Everyone loves mash, so I decided to use it to my advantage! Here's how I made the Fushia Pink Mash & Marrow with pan fried kale, cauliflower, sprouts and pine nuts.

Cut the Marrow down the centre and scoop out the seeds etc.
Score down accross the flesh
Cover the marrow in alittle oil (5ml) over the flesh
Put in the oven for 45mins at 200'c

Peel and chop :

6-8 Maris Piper Potatoes
1/4 of a Beetroot
10-12 Sprouts
5 cups of cauliflower
3 cups of kale

Boil Potatoes and add  beetroot just before potatoes soft. 
Steam the sprouts, cauliflower and sprouts.
When the potatoes and beetroot are soft, mash and fill the empty marrow - put back in the oven on 150'c

While the marrow is browning in the oven, heat alittle oil (5ml) in a wok or griddle pan, and fry the remaining veg and pine nuts.

Remove the marrow from the oven and serve with the pan fried vegetables.

This post is an entry for #MarisPiperBritMums Linky Challenge sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at


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