Marrows are in season at the moment and this is a dish that uses marrow as a kind of alternative to mash. It’s a cosy dish that you can prepare ahead and then pop into the oven to cook whilst you go out for a nice walk and it’ll be ready to enjoy when you get home.
1 large marrow
1 tablespoon olive oil
500g minced beef (or veggie mince if you’d prefer?)
1 large white onion (diced)
150g feta cheese
cupful of frozen broadbeans
150ml passata (or a tin of tomatoes liquidised)
1 large green pepper (diced)
150g button mushrooms (diced)
Seasoning – salt and ground black pepper
– Serves 3 –
1. Heat your oil in the pan and then add in your onion and peppers. Cook until they’ve softened and then add in the mushrooms and mince and cook for a further 3 minutes.
2. Add in the passata and broadbeans and stir well with plenty of seasoning.
3. Take your marrow, slice it in half long ways and then scoop out the seeds – add these in to the pan with the rest of the mixture and stir in.
4. Lay the two pieces of marrow skin side down onto a baking tray so that they’re snug to the edges and supporting each other. The spoon over the mixture from the pan to fill each of the marrows.
5. Roughly chop the feta cheese and then sprinkle it all over the tops of the mixture in the marrows.
6. Pop into the oven for 30 minutes on gasmark 6
7. After 30 minutes, remove from the oven and spoon over all of the juices that have escaped into the pan. Return to the oven for a further 5 minutes and then you’re ready to slice each marrow into three large pieces and serve two pieces to each person with plenty of the lovely mixture and juices oozing out.