...essentially they are marrow varieties that crop best if picked when young, so you get lots of small "fruit" which are good sauteed, in ratatouille or briam , or sliced and deep fried with garlic sauce (a Greek speciality: kolokothakia mia skorthalia). If left unpicked (as mine will be while I'm in Greece for 2 weeks a week from today yipeee!) then they grow into marrows and stop setting new fruits. Then we stuff them with a mince mixture. Sorry, I can drool for Britain as well as bore for Britain (and both simultaneously!).
Mudcatters seem to love their food and drink as much as I do!