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1
Preheat the oven to 200C/400F/Gas 6.
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2
Wash and cut the marrow in half, then peel strips of skin with a swivel head vegetable peeler, to create a striped pattern; scoop out all the seeds and discard them.
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3
Prick the inside flesh thoroughly with a fork.
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4
Put all the stuffing ingredients together in a large mixing bowl and mix together - I find that it is better to use your hands to bring it all together.
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5
(Wet your hands before you start to prevent the mixture sticking to your hands!
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6
).
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7
Spoon half the stuffing mixture into each half of marrow, pressing down quite firmly to make the mixture fill the hollows.
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8
Carefully place one stuffed marrow half on top of the other half - see photos - and press together, before wrapping in a large sheet of well greased foil.
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9
(I use a low fat olive oil spray to grease my foil.
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10
).
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11
Place the foil wrapped stuffed marrow into a large baking tray or ovenproof dish and cook in the pre-heated oven for 1 1/2 to 2 hours, checking after 1 1/2 hours.
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12
The marrow should be soft but still hold its shape.
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13
(If you use a smaller or larger marrow, please adjust the cooking time).
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14
Take the marrow out of the oven when cooked and allow to sit for 5 minutes.
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15
Carefully remove the foil and serve hot, cut into slices, with the juices from the dish poured back over the marrow, or mixed into your tomato sauce if making.
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16
Serve with steamed fresh vegetables and mashed potatoes.
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17
Garnish with fresh parsley.
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18
This is also wonderful when served with a hot tomato sauce.
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19
Gently fry one finely chopped onion with a clove of garlic in a pan until soft and golden; add a tin of chopped tomatoes, gently heat for a further 5 minutes, check for seasoning and add juices from the marrow, salt, pepper to taste.
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20
Allow to cool slightly and then blend the sauce in a blender or with a hand held immersion mixer until smooth.
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21
Gently re-heat and serve with the stuffed marrow.
