• Grilled garlic and mint baby marrows with lemon butter

    Serves: 4
    Cooking Time: 15 mins


    • 8 baby marrows, cut lengthways into quarters
    • 10ml (2 tsp) olive/avocado oil
    • 1 garlic clove, crushed
    • 30ml (2 tbsp) fresh mint, finely chopped
    • salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) butter
    • zest of ¼ lemon
    • 375ml (1½ cups) peas, cooked



    Preheat the oven grill to hot.


    Place the baby marrows in a bowl with the oil, garlic and mint. Season and toss to combine.


    Transfer the marrow mixture to a baking tray and grill until tender and golden, about 3 – 5 minutes, making sure it doesn’t burn.


     Melt the butter in a pan and stir in the lemon zest.


    Toss the peas with the grilled baby marrows and drizzle with the lemon butter. Serve with meat, fish or chicken.