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The Review - FOOD AND DRINK - Cooking with CLARE
Published:19th August 2009

Marrows: crying out to be stuffed with cheese

Cheesy stuffed marrow
What could be more British than stuffed marrow? Many of you will have that overgrown courgette lying in the vegetable patch so here is the answer.
Ingredients
Serves 4
2 tbsp olive oil
1 red onion, peeled and chopped
1 large clove garlic, peeled and crushed
2 celery sticks, trimmed and chopped
1 pepper, cored, deseeded and chopped
50g button mushrooms
50g peas
50g fresh breadcrumbs
125g Cheshire cheese, crumbled or grated
1 tbsp chopped fresh chives or parsley
Salt and freshly ground black pepper
1 marrow, cut in half lengthways
50g mature cheddar cheese, grated.

Method
Preheat the oven to 200°C/400°F/gas 6.
Put the olive oil, onion and garlic in a large frying pan and cook gently for three minutes.
Add the celery, pepper and mushrooms and cook for a further few minutes or until softened.
Remove from the heat and stir in the peas. Reserve a couple of tablespoons of the breadcrumbs, then stir the rest into the vegetables with the Cheshire cheese and parsley. Season with salt and pepper.
Scoop out the marrow seeds and soft pulp using a dessert spoon and put both halves on a large baking tray.
Using a spoon, pile the vegetable mixture into the “troughs” of the marrow and sprinkle with the remaining breadcrumbs and grated cheddar cheese.
Cover with foil and bake for half an hour then remove the foil and cook for a further 15 minutes or until the marrow flesh is soft and the breadcrumbs are browning.

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