If you planted some Marrow in your allotment or vegetable garden you might well be impressed with your harvest, but unsure what to do with these chunky vegetables. Stuffed Marrows are a tasty option.

INGREDIENTS

1 thick marrow

10 mushrooms sliced

2 x 400g cans chopped tomatoes

50g fresh white breadcrumbs

30g Cheddar or Red Leicester finely grated

salt and freshly ground black pepper

Olive or Sunflower oil

1 onion, chopped

1 red pepper chopped

INSTRUCTIONS

Preheat the oven to 190°C (gas 5). Cut the marrow into eight rings, each about 4 to 5cm thick. Remove the peel, and scoop the seeds out. Place the Marrow rings in a good sized, lightly greased ovenproof dish, arranging them in the dish with space between them.

Pour a dash of oil into a large saucepan and cook the onion, mushroom and red pepper for 6 minutes until softened. Then mix in the chopped tomatoes with their juice and add a little salt and pepper. Cook for 10 minutes until the mixture is thick and less watery.

Add the tomato mixture into the hollowed-out Marrow centres. Tightly cover the oven dish or tray with foil so that the marrow will cook in the steam, then bake in the oven for 30 minutes.

While the stuffed Marrows are cooking, grate the bread crumbs and cheese and mix them up in a bowl. Open the oven door and remove foil, empty the cheese and breadcrumb mixture over the 8 Marrow ring tops.

Cook for another 5 minutes or until the topping is begining to crisp (like a pizza topping)

Remove stuffed Marrows from the oven and serve with pork or vegetarian sausages, lettuce and jacket potatoes or new potatoes.