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Marrow and hallumi cheese

This recipe was shared in the growers' page from 24th November 2017. The original source cited is the Guardian online.



1 large onion, diced
500g marrow, peeled and diced
2 tbsp oil
400g chopped tomatoes
200g orzo pasta
few springs of fresh basil, finely chopped
200ml stock
salt and pepper
1 slice of bread, blitzed into breadcrumbs
100g halloumi, finely grated


  1. Pre-heat the oven to 200C/400F/gas mark 6.
  2. Put the onion into a medium pan with the marrow (a pan that can go into the oven is ideal). Drizzle over the oil and cook on a medium heat for a few minutes until the marrow starts to brown around the edges.
  3. Pour over the chopped tomatoes and cook for at least 15 mins.
  4. Add the orzo, herbs, and the stock, stir and bring to the boil. 
  5. Cook for 8-10 mins, until the orzo is al dente.
  6. Season to taste, and add a little water if necessary. Remove from the heat.
  7. Mix the breadcrumbs with the halloumi and scatter on top of the marrow mixture.
  8. Cook in the oven for 15 mins, until lightly toasted on top.
  9. Allow to cool slightly before serving.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)