Marrows are an acquired taste, more watery and bland than young, sweet courgettes, but they’re a wonderful blank canvas for spiced or strongly flavoured foods. Add marrows to curries to soak up ...

Calling it “Granny’s Marrow Chutney,” the recipe involves simmering 4 lbs. of zucchini with a mixture of raisins, onions, brown sugar, malt vinegar and other seasonings for two hours.