GREGG'S VEGETARIAN STUFFED MARROW
INGREDIENTS:
1 medium sized marrow - peeled de-seeded & halved lengthways.
1 potato
1 aubergine - 175 grams (6 oz), cubed
1 parsnip
1 carrot
1 turnip
1 bulb of fennel
1 can of chopped tomato
1 clove of garlic
Vegetable stock - 150 ml
Knob of butter
Salt and pepper to taste
INSTRUCTIONS:
Once you have prepared the marrow gentle rub salt into the flesh & leave to stand while you prepare the stuffing.
Wash peel & chop the vegetables, your looking to have everything in bite sized pieces, cubes of about an inch square or small slices.
Use a large heavy based frying pan if you have one, melt the butter under a gentle heat then add the crushed clove of garlic then the chopped vegetables, you are looking to soften not brown the ingredients, so not too hot.
After about ten minutes of continuous stirring add the stock, the can of chopped tomatoes, the garlic & then season.
Once you are happy with the flavour leave to simmer on a medium heat for about a quarter of an hour stirring every couple of minutes.
Wash the salt from the marrow then place into a baking tray, you can either (a) heap the ingredients into one half then cover with the other half of the marrow & wrap in greased foil or (b) spoon the mixture into both halves & cook them upturned.
If you are cooking the marrow as two upturned halves cover line the baking tray with greased foil then cover with foil.
Cook in a preheated oven (180c) for about 50 minutes.
(you can sprinkle with grated cheese & grill until bubbling before serving)
Serve when hot.