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Marrow, leek and tomato bake recipe

If you love veg-based eating, you have to try this marrow and leek bake from CookTogether.

It only takes half an hour to make, and you end up with the tastiest bowl of healthy goodness.

It’s a versatile dish too - it makes the perfect side for grilled fish or meat, or a great vegan main when paired with pasta or gnocchi. 

Enjoy getting creative with how you serve it, and there’s no doubt it’ll be added to your weekly meal rotation.


Prep time: 10 minutes

Cook time: 20 minutes

Serves: 2 people


1 marrow

1 leek, sliced

Handful of tomatoes

2 tbsp olive oil

1 lemon, zest & juice

1 clove of garlic, minced

1/2 tsp chilli flakes

Salt & pepper, to taste

2 tbsp pine nuts, toasted (optional)

2 handfuls of rocket (optional)


  1. Preheat the oven to 180°C.

  2. Halve the marrow horizontally. Use a spoon to scoop out the seeds, then slice the flesh.

  3. Put the slices of marrow in a baking dish, then scatter the leeks and tomatoes around them.

  4. In a small bowl, mix the oil, garlic, lemon juice, lemon zest and chilli flakes.

  5. Drizzle on top of the vegetables, then season with salt and pepper. Mix everything well so the veggies are coated.

  6. Bake for 20 to 25 minutes until the veg is soft and starting to brown.

  7. Once cooked, we recommend serving these roasted veggies on a bed of rocket, then scattered with toasted pine nuts.

Storage tips

When the veg is fully cool, put in an airtight container and store in the fridge for up to 3 days.


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