As the rain pours down outside and shoes and sweatshirts are making their way back into rotation I am remaindered that summer has now ended and winter is on it’s way. Early this summer I did manage to grow some beautiful zucchinis (and marrows) but by high summer the crop had been taken down by Powdery Mildew. This past summer was just so humid.

The marrows are usually a bit of an accidental crop and in my case happened this summer when I took my eye off the veggie patch for a few busy days during some particularly sunny weather. Some small little zucchini babies turned into kilo plus whoppers in just 3 days. Not to worry they are still very good to cook with and this is my second summer in a row using them to make delicious homemade relish that keeps those summer vibes going throughout winter.

marrow relish

Marrow Relish
Write a review
  1. 500ml apple cider vinegar
  2. 400g raw sugar
  3. 1 tbs mixed spice
  4. 1 tbs yellow mustard seeds
  5. 1 tsp coriander seeds
  6. 1 tsp chilli flakes
  7. 1 cinnamon stick
  8. 300ml water
  9. 4 onions
  10. 1 kg of marrow with the seeds scooped out (or zucchini)
  11. 1 kg of tomatoes
  12. 4 apples
  13. 1 tsp salt
  1. Dissolve the sugar in the vinegar by heating them together gently in a large stock pot.
  2. Add the spices and the water and bring them up to a gentle simmer.
  3. Dice the onions, marrow, tomatoes and (peeled and cored) apples and add to the pot along with the salt.
  4. Simmer gently for 1 ¼ - 1 ½ hours or until thick and reduced in volume by 1/3.
  5. While still hot ladel into hot sterile jars and close the lids tightly immediately.
Veggies & Me
marrow relish