Stuffed Marrow

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Well we’re in the height of summer, although you wouldn’t believe it looking at today’s weather, it’s been freezing! I’m really enjoying the new variety of vegetables that are in season. This weekend we celebrated Amy’s birthday; we ventured to the local pick your own farm before heading home for all things cider and BBQ based. Whilst we were mainly picking the last of the strawberries and finding the best raspberries and redcurrants to bury into the freezer to get us through the winter we also found some marrows.

 

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Marrows are one of those vegetables, which can be a bit boring. I’m a fan of boring and really like marrows but I can understand why some people may not really appreciate them quite so much. So, when life brings you marrow…..stuff them!

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Stuffed marrows with puy lentils and tomatoes

Serves 6

3 marrows
250g puy lentils
1 cartoon of passata
2 tbsp dried basil
2 cloves of garlic
Olive oil

1. In a saucepan cover the lentils with boiling water and simmer for 30 minutes.
2. Meanwhile, slice the marrows in half (lengthways) and scoop out the seeds (don’t throw them away)
3. In a roasting tin place the marrows and drizzle with olive oil and pop in the oven at 180C.
4. Dice up the marrow seeds and flesh and add to the lentil to cook down.
5. Once the lentils are cooked, drain and add the tomato sauce along with the garlic and season with pepper and basil.
6. Once the tomato starts simmering, take the marrow out of the oven and spoon the lentil mixture into the marrow. Return to the oven for 15 minutes. Serve with some green vegetables and mashed potatoes.
Enjoy!
Veronica x

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