Recipes

Servings

Ingredients

2 giant baby marrows, halved lengthways

2 garlic cloves, crushed

1 large egg, beaten

30g Parmesan, finely grated

30g soft goat’s cheese

40g Panko crumbs

100g cherry tomatoes, quartered

1 large lemon, 10ml zest and 15ml juice

60ml parsley leaves, finely chopped

40g pine nuts, toasted

45ml extra virgin olive oil

salt & freshly ground black pepper

Stuffed baby marrows with pine nut salsa

Method

• Preheat the oven to 220 degrees fan.
• Use a teaspoon to hollow out the baby marrows. Be careful not to scrape them out too much. You want the sides to be at least 5mm thick for them to hold their shape.  Squeeze the water out of the scooped-out flesh as much as you can.  I use a nut milk bag for this job. You want the flesh quite dry.
• Mix the scooped-out flesh into a bowl with the garlic, egg, cheeses, breadcrumbs and a good grind of salt & pepper. Use your hands or a nut milk bag to squeeze the juice out of the tomatoes as well and add them to the bowl. Stir to combine & set aside.
• Mix the lemon zest, parsley and pine nuts in a separate bowl. Stir half of this into the baby marrow mixture and reserve the rest for the salsa.
• Put the baby marrow boats in an ovenproof dish, hollowed side facing up. Drizzle with a tablespoon of oil and season with a bit of salt.  Spoon the filling into the boats and bake for 15-20 minutes until the filling is golden-brown.
• While the baby marrows are baking, finish the salsa. Add the lemon juice and remaining 30ml of olive oil to the rest of the salsa.  Season with salt and pepper.
• Remove the baby marrows from the oven and let them cool slightly. Spoon over the salsa, sprinkle with the rest of the parsley leaves and serve.