1 big marrow
A generous handful of basmati rice
A wee onion or shallot
2 tablespoons flaked almonds
1 pint tomato juice
Wee handful chopped fresh mint
Tablespoon Olive Oil
Salt and pepper, squeeze of lemon juice
Peel marrow (take as little off as possible particularly at ends). Cut lengthways and scoop out seeds and goo. Place to one side. To make filling – finely chop shallot and soften in oil. Add uncooked rice and keep stirring while gradually pouring in tomato juice should take about 7 minutes till rice is just cooked. Add mint and almonds, combine well and season.
Put marrow halves on a sheet of foil in a baking dish, season marrow. Fill bottom half with rice mixture, top with other half, squeeze lemon over and wrap quite tightly in foil leaving small ventilation gap at the top. If you want to be fancy the parcel can be tied with string for added neatness.
Cook in a medium oven for 40 minutes. Unwrap and serve in chunky slices.
This method of cooking can be used for any filling for example a nice meaty bolognaise or spicy chilli – however, the filling should always be really tasty and well seasoned.
Recipe by J Perry