Stuffed Marrow

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Marrow		1
Carrot		1/2
Garlic		1 clove
Mushrooms		4
Courgette		1/3
Bacon		50g
Olive oil		2 tbsp
Tinned tomatoes		1
Chicken stock		200ml
Rice		150g

Method

Cook

40min

Cut the marrow into 4 and scoop out the inside and discard.

Microwave the hollowed marrow for 5 minutes.

Make the risotto stuffing:chop the vegetables and bacon into 5mm dice.

Put the olive oil in a large frying pan and add the garlic and bacon and fry.

When the bacon fat melts, add the other vegetables and fry on a high heat.

Add the tinned tomatoes and half of the chicken stock. Add the rice and cook on medium heat. Preheat the oven 200C.

Add more chicken stock a bit at a time until the rice is cooked. Put the microwaved marrow on an oven tray and stuff with the rice mix.

Sprinkle the full marrow with your favourite cheese and bake for 5 minutes then transfer to your serving plate with a fish slice.

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Stuffed Marrow

Marrows are mature courgettes, so you could use this as an edible vessel.

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Stuffed Marrow

Marrows are mature courgettes, so you could use this as an edible vessel.

Ingredients

Find a recipe!

Stuffed Marrow

Serves 2

Marrows are mature courgettes, so you could use this as an edible vessel.

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