Well its good to be back!
While I have plenty of inspiration from the wonderful island of Japan, this weeks recipe comes straight from the mediterranean.
What is this strange vegetable you may ask?
Well I’m not entirely sure of its proper name, although I am sure of a delicious recipe for it as my grandpa has always grown them and called them marrows.
With a little left over bolognese sauce this delicious marrow becomes a tender, slightly sweet roasted boat of organic goodness! Even better topped with melted cheese!
1 Medium Marrow
2 Cups left over Bolognese sauce
Grated tasty cheese
Salt and Pepper
Peel and halve the marrow then scoop out the seeds to make boats. Take a slice off the back side to make them steady on the baking tray.
Drizzle with olive oil and season with salt a pepper.
Fill with bolognese and put in a pre heated oven of 180 degrees for 50 Minutes.
Take the marrow boats out of the oven and top with grated cheese and put back in the oven for a further 15 min.
Served best with a garden salad. You could substitute lentils for beef mince for a vegetarian option or add cooked rice to the mince if you wanted to make it a really hearty, fit for a farmer meal (like my nana does for my grandpa!)