Before the marrows get too large, it's a good idea to barbecue them or cook them in a griddle pan to get a slightly charred flavour. If you have a decent patch of basil, get it harvested now – then you can blend it into a pesto, put it into jars to toss into pasta during the winter months, or just spoon over simply grilled vegetables as I have done here.
1 small to medium-sized marrow
Salt and freshly ground black pepper
Vegetable or corn oil for brushing
For the pesto
20g pine nuts, lightly toasted
50g-60g fresh basil leaves and any soft stalks
2 cloves of garlic, peeled and crushed
A good pinch of sea salt
100-120ml extra virgin olive oil
6tbsp freshly grated parmesan or pecorino
Put the pine nuts, basil, garlic, salt and olive oil in a liquidiser and coarsely blend. Add the cheese and blend again briefly.
Cut the marrow into 6-7cm lengths, then cut down into 1cm-thick slices. Preheat a ribbed griddle or barbecue, season and lightly oil the marrow slices and grill them for 3-4 minutes, or less, on each side – until tender but not mushy.
Serve the marrow hot or warm with the pesto spooned on top.