Sunday, 22 August 2010

Savoury stuffed marrow

Something for Natalie to do with her spare courgettes . . .

1 marrow (or large courgettes)
2oz butter
2oz plain flour
¼ pint milk
4oz cheddar cheese grated
1tblsp freshly chopped tarragon or thyme
2tblsp chopped parsley
Salt and ground black pepper
8oz cooked chicken diced
1oz white breadcrumbs


  1. Peel marrow, cut in half lengthwise and scoop out seeds.
  2. Bring large pan water to the boil, add marrow and simmer for 4-5 minutes. Drain and arrange cavity side up in lightly oiled, ovenproof dish.
  3. Preheat oven gas 5, 190C.
  4. Melt butter in saucepan, stir in flour and cook for 1 minute. Gradually stir in the milk, bring to the boil and simmer until thick and smooth.
  5. Remove from the heat and stir in most of the cheese, most of the herbs and the chicken. Season to taste and spoon into the marrow cavities.
  6. Mix breadcrumbs and remaining herbs. Season and sprinkle over the marrow filling. Bake for 25 minutes until golden. For extra crunch, place under a hot grill for 1 minute before serving.

Serves 4

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