Jan’s kitchen

Stuffed Marrow

Ingredients

1 marrow
Lamb mince or pork Ssausagemeat
1 onion and a clove of garlic
1 tin of chopped tomatoes
Small spoonful of brown sugar
Cornflour or a stock cube
Herbs
A splash of wine

Method

Halve the marrow lengthways and take out the seeds.
Fry onion and garlic until softened
Add the meat and continue frying, turning frequently.
Add the tin of tomatoes, with brown sugar to counteract acidity.
Stir in a teaspoonful of cornflour or crumble in a stock cube
Add herbs and a dash of Red Wine if liked and available.
Spoon this mixture into the marrow and replace its upper half. Wrap in foil to keep it together.
Cook at Mark 6. /180 c. for 50 mins or so.

Vegetarian version

You can use a mixture of cooked and roughly diced vegetables, including potato. Mushrooms give good flavour and texture. Green peas, fresh or frozen, add sweetness and a lively colour.

Method is as above, but if a stock cube is wanted, use a vegetable one. And just before putting the mixture into the marrow, fold in 3 good tablespoons of yoghurt.

Cooking time is the same as for the meat recipe.
Nice served with fluffy rice to mop up the juice, or crusty bread.