Stuffed roast marrow
- 1 small marrow, about 30cm (12in) long, and 850g (1¾lb) in weight, halved lengthways
- 1tsp fennel seeds
- Salt and freshly ground black pepper
- 1-2 cloves garlic, peeled and crushed
- 3 tbsp olive oil
- 1 red or white onion, peeled and cut into wedges, pulled apart
- 1 sweet potato, 400g (14oz) in weight, peeled and diced
- 1 red pepper, halved, deseeded and cut into thick strips
- 2tsp pine nuts
- 1tsp sesame seeds
- Olive oil, for serving
- Mint leaves, for garnish
- Set the oven to fairly hot, Gas Mark 6 or 200°C. Scoop the seeds out of the marrow and place the halves in a large baking dish or roasting tin, cut-side up. Sprinkle with the fennel seeds and the seasoning, and add the crushed garlic and then 1 tablespoon of oil.
- Put the onion, sweet potato and red pepper into the dish, too. Sprinkle with the rest of the oil. Roast in oven for 30 minutes, then turn the vegetables and continue cooking for another 20 minutes.
- Spoon the sweet potato, onion and pepper into the marrow halves. Sprinkle with pine nuts and sesame seeds, and put back in the oven for 10-15 minutes, to brown the seeds. Sprinkle with a little more oil, and fresh mint leaves, for serving.
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe.
Nutritional information per portion
- Calories 441(kcal)
- Fat 22.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.