Stuffed Marrow (Vegetarian or Lamb)
500g of lean lamb mince
1 Onion (diced)
400g of tinned chopped tomatoes
4 tsp of Harisa paste
1 marrow (halfed lengthways)
Mushrooms (about 7 depending on size)
Grated Cheese for topping (however much you like)
1 clove of garlic
1 tsp of olive oil
For a vegetarian meal, use 350g of quorn mince instead
Preheat the oven to 220c gas mark 7.
Fry mince, onion and mushrooms in a large frying pan until the mince is browned and the onions softened.Stir in the tomatoes and harisa paste and cook until the liquid has reduced. If using quorn, add this after the sauce has been made a gently simmer for 8 minutes.
Cut the marrow in half lengthways, deseed and score the inner flesh. Rub with olive oil, salt and garlic glove.
Place marrow in a large roasting tin and spoon mixture in. Pour a small amount of boiling water around each marrow, cover with foil and bake for 20 mins.
Remove from oven and disgard the foil. Cover with grated cheese and put bake in the oven for 5 mins or until the cheese has melted/browned.
Remove from oven and cut in half for 4 large portions – serve with rice or potatoes.