Free on green day ( plus 2 HE)
Ingredients
marrow, about 900g
Frylite spray
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 x 400g cans chopped tomatoes
3 tbsp shredded fresh basil
50g home made white breadcrumbs (HEb)
25g mature Cheddar, finely grated (HEa)
salt and freshly ground black pepper
fresh basil to garnish (optional)
Method
1.
Preheat the oven to 190°C (gas 5). Cut the marrow into eight rings, each about 4cm thick. Remove the peel, unless the marrow is very young and tender, and scoop out the seeds. Place the rings in a large, lightly sprayed( frylight) ovenproof dish, arranging them in a single layer.
2.
Large nonstick saucepan spray frylight and cook the onion and celery for 5 minutes until softened. Add the garlic and cook for a futher minute. Stir in the chopped tomatoes with their juice and season with a little salt and pepper. Bring to the boil, then simmer uncovered for about 10 minutes or until the mixture is thick and pulpy. Stir in the shredded basil.
3.
Lightly season the marrow rings with salt and pepper before spooning the tomato mixture into the hollowed-out centres. Spread any leftover tomato mixture between the marrow rings. Tightly cover the dish with foil so that the marrow will cook in the steam, then bake for 30 minutes.
4.
Meanwhile, mix the breadcrumbs and cheese together. Remove the foil and sprinkle the crumb mixture over the tops of the marrow rings. Return to the oven and bake for a further 15 minutes or until the topping is golden and crisp and the marrow is tender and juicy. Serve hot, scattered with fresh basil leaves, if liked.