1 small onion
200 g (7 oz) minced beef extra lean
100 g syn free pork sausage meat or 100 g extra lean minced beef
1 tbsp chopped parsley
1 tbsp chopped chives
1 tsp Worcestershire sauce
salt and pepper
250 ml cheese sauce(optional But adds lots of syns)
1. Halve the marrow lengthways and scoop out the seeds.No need to peel.
2. Lay each half side by side, in a frylight greased, large, shallow casserole.
3. Skin and chop the onion finely or grate it. Put into a basin with the beef, sausage-meat, parsley, chives, Worcestershire sauce, and seasoning. Mix well.
4. Beat the egg until liquid and use it to bind the mixture.
5. Divide the stuffing between each marrow half. Cover the dish and bake in a moderate oven, 180°C, Gas 4, for 1 hour if adding cheese sauce. If not then cook covered for 1 hour and 20 mins.
6. Strain off most of the liquid in the casserole.
7. Pour the cheese sauce over the marrow and bake for a further 20 minutes, uncovered, or until the sauce is golden-brown
8.If not using cheese sauce you could make gravy with granules to pour over.
550 g (1 1/4 lb) marrow, peeled and halved lengthways
175 g (6 oz) aubergine/potato, cubed
2 parsnips, peeled and diced
2 carrots, diced
100 g (4 oz) swede, peeled and diced
100 g (4 oz) turnip, peeled and diced
15 ml (1 tbsp) chopped fresh parsley
small tin tomatoes whizzed or15 ml (1 tbsp) tomato passatta
150 ml (1/4 pint) vegetable stock
salt and pepper
natural yogurt, to serve
1. Scoop the seeds out of the marrow.
2. fry light a large frying pan and lightly fry the vegetables for 10 minutes.
3. Add the parsley, tomato and stock. Season to taste.Simmer gently for 15 minutes.
4. Fill one half of the marrow with the mixture. Top with the other half of marrow and wrap in foil. Bake at 190°C (375°F) mark 5 for about 45 minutes, until tender. Serve at once, in slices, with natural yogurt.