Baked marrow stuffed with two cheeses
Skill level: Easy peasy
Costs: Cheap as chips
This tasty vegetarian dish makes a healthy light meal, and the two cheeses give extra taste, texture and nutritive value
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 celery sticks, trimmed and chopped
- 1 red or yellow pepper, deseeded and chopped
- 50g (2oz) frozen sweetcorn
- 50g (2oz) frozen peas
- 50g (2oz) fresh breadcrumbs
- 100g (4oz) Lancashire or Cheshire cheese, crumbled or grated
- 1 tablespoon chopped fresh chives or parsley
- salt and freshly ground black pepper
- 1 marrow, cut into 8 slices and deseeded
- 50g (2oz) Red Leicester or mature Cheddar cheese, grated
Use your own choice of vegetables to customise this dish - for instance, if you don't like celery or peppers, use mushrooms instead.
- Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or baking sheet with a teaspoon of the olive oil.
- Heat the remaining oil in a large frying pan and sauté the onion, celery and pepper for 3 - 4 minutes, until softened. Remove from the heat and stir in the sweetcorn and peas. Reserve a couple of tablespoons of the breadcrumbs, then stir the rest into the vegetables with the Lancashire or Cheshire cheese and chives or parsley. Season.
- Arrange the marrow slices in the baking dish or on the baking sheet. Pack with the vegetable mixture. Sprinkle with the reserved breadcrumbs and grated cheese.
- Cover with foil and bake for 25 - 30 minutes, removing the foil for the final 10 minutes so that the tops brown.