This simple vegetarian version of the traditional stuffed marrow is utterly delicious and cheap to make
- 1 medium sized marrow, top and tailed
- 100g (4oz) fresh breadcrumbs
- 3tbsp milk
- 225g (8oz) vegetarian Cheddar cheese, grated
- 50g (2oz) pine nuts, roughly chopped
- 1tsp dried basil
- Salt and freshly-ground black pepper
Preheat the oven to 190°C (375°F, gas mark 5). Slice the marrow into 3cm (1¼ in) thick rounds. Cut away and discard the seeds from the centre to form rings. Place in a greased ovenproof dish in a single layer.
Soak the breadcrumbs in the milk for 2 mins. Mix with 175g (6oz) grated cheese, pine nuts and basil. Season to taste.
Fill the marrow with the stuffing and sprinkle with the remaining cheese. Bake in the oven for 35-40 mins until the marrow is tender and the cheese is browned.
Try goat's cheese as an alternative to Cheddar. If you can't get hold of marrow, you can use courgettes halved lengthways with the middles scooped out.