Stuffed Marrow Rings with Pine Nuts, Cheese and Breadcrumbs
This simple vegetarian version of the traditional stuffed marrow is utterly delicious and yet inexpensive to make. Use a mature-flavoured cheddar cheese or try it combined with goats cheese as an alternative. If you can’t get hold of marrow, you can use courgettes halved lengthways with the middles scooped out.
1 medium sized marrow, top and tailed (approx 600-700g)
100g fresh breadcrumbs
3 tbsp milk (60g)
225g Cheddar cheese, grated
50g pine nuts, roughly chopped
1 tsp dried basil
Salt and freshly ground black pepper
1. Preheat the oven to 190oC, gas mark 5. Slice the marrow into 3cm thick rounds. Cut away and discard the seeds from the centre to form rings. Place in a greased ovenproof dish in a single layer.
2. Soak the breadcrumbs in the milk for 2 minutes. Mix with 175g grated cheese, pine nuts and basil. Season to taste.
3. Fill the marrow with the stuffing and sprinkle with the remaining cheese. Bake in the oven for 35-40 minutes until the marrow is tender and the cheese is browned.