Baked stuffed marrow

Recipe by: Maggie Pannell | Photo by: barbaraehiggins

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Prep: 30 mins Cook: 45 mins
Serves: 4

Marrows are well-priced when in season. The juicy flesh contrasts well with the tasty stuffing – perfect for a vegetarian main meal.

Recipe provided by:

Reader's Digest | Amazing meals

Ingredients
(See nutrition)

1 short thick marrow, about 900g

40g butter

1 onion, chopped

2 celery sticks, chopped

1 garlic clove, crushed

2 x 400g cans chopped tomatoes

3 tbsp shredded fresh basil

50g fresh white breadcrumbs

25g mature Cheddar, finely grated

salt and freshly ground black pepper

fresh basil to garnish (optional)

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Preparation method

1. Preheat the oven to 190°C (gas 5). Cut the marrow into eight rings, each about 4cm thick. Remove the peel, unless the marrow is very young and tender, and scoop out the seeds. Place the rings in a large, lightly greased ovenproof dish, arranging them in a single layer.

2. Melt the butter in a large saucepan and cook the onion and celery for 5 minutes until softened. Add the garlic and cook for a futher minute. Stir in the chopped tomatoes with their juice and season with a little salt and pepper. Bring to the boil, then simmer uncovered for about 10 minutes or until the mixture is thick and pulpy. Stir in the shredded basil.

3. Lightly season the marrow rings with salt and pepper before spooning the tomato mixture into the hollowed-out centres. Spread any leftover tomato mixture between the marrow rings. Tightly cover the dish with foil so that the marrow will cook in the steam, then bake for 30 minutes.

4. Meanwhile, mix the breadcrumbs and cheese together. Remove the foil and sprinkle the crumb mixture over the tops of the marrow rings. Return to the oven and bake for a further 15 minutes or until the topping is golden and crisp and the marrow is tender and juicy. Serve hot, scattered with fresh basil leaves, if liked.

COOK SMART

For ham and mushroom stuffed marrow rings, leave out the celery and cook 125g chopped mushrooms with the onion. Add the garlic as above and 100g chopped, lean ham. Add one can of chopped tomatoes and chopped fresh parsley instead of basil. A meat sauce would be good as a filling too (see Sloppy Joes, page 218). * Use 1 tsp dried mixed herbs if unable to get fresh basil. * Serve with wholegrain bread and a leafy salad.