Baked Stuffed Marrow with Two Cheeses

INGREDIENTS:

100g (4oz) Quickes Traditional Mature Cheddar, grated

50g (2oz) Quickes Traditional Red Leicester, grated

2 tablespoons olive oil

1 small onion, chopped

2 celery sticks, trimmed

1 red or yellow pepper, deseeded and chopped

50g (2oz) frozen sweetcorn

50g (2oz) frozen peas

50g (2oz) fresh breadcrumbs

1 tbsp chopped fresh chives or parsley

salt and freshly ground black pepper

1 marrow, cut into 8 slices and deseeded

METHOD:

Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease a large baking dish or baking sheet with a teaspoon of the olive oil.

Heat the remaining oil in a large frying pan and saute the onion, celery and pepper for 3-4 mins until soft. Remove from the heat and stir in the sweetcorn and peas. Reserve a couple of tablespoons of the breadcrumbs, then stir the rest into the vegetables with the mature Cheddar and herbs. Season to taste.

Arrange the marrow slices in the baking dish. Pack with the vegetable mixture and sprinkle with the remaining breadcrumbs and the Red Leicester.

Cover with foil and bake for 25-30 mins, removing the foil for the last 10 mins to brown the tops.

Serves 4

top of page