This recipe is a real blast from the past for me, I loved it as a child but you don’t really see it being made anymore. Here’s my recipe which the whole family love.
Ingredients (serves 6)
Preheat oven to 150 c
1 large marrow, washed and cut in half lengthways
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 red pepper, chopped small
200g mushrooms, chopped small
1 500g pack lean steak mince (or split with pork mince, turkey mince or lentils)
1 400g tin chopped tomatoes
2 tbsp tomato puree
2 tbsp dark soy sauce
2 tbsp balsamic vinegar
100g breadcrumbs mixed with 100g parmesan cheese
- Scoop the middle out of the marrow and discard, remove some of the flesh to create room for the stuffing and reserve.
- Heat the olive oil in a frying pan and add the onion, fry for a few minutes until soft then add the garlic, red pepper and mushrooms.
- Add the mince to the pan and stir until browned.
- Pour in the tomatoes, tomato puree, soy sauce and vinegar, stir to combine and simmer for 15 minutes. Add back in the reserved marrow flesh and some water if it becomes too dry.
- Place the marrow halves skin side down in a roasting tin and stuff with the mince mixture, top with the breadcrumb/cheese mixture and cover with foil.
- Bake in the centre of the oven for 45 minutes, then remove the foil, turn up the heat to 200 c and bake for a further 15 minutes.
This can be served cut into slices with a green salad, and crusty bread. Alternatively it is really good served with my garlic mashed potatoes.