Sweet Roasted Marrow Wedges

2 x 15ml spoons Olive Oil
2 Garlic Cloves, crushed
Salt/Freshly ground black pepper to taste
15ml sppon sugar
1 marrow, peeled, deseeded and cut into wedges

Preheat the oven to 190C, 375F, Gas Mark 5

Place the oil, garlic, salt, pepper and sugar in a large bowl and mix together, then add the prepared marrow and coat.

Transfer to a roasting try and cook for 45 minutes or until softened and coloured.

Marrow is also great stuffed with either mince or rice with say mushrooms, tomatoes or any other vegetables you have


Stuffed Marrow

Serves 4

1 tbsp oil
1 onion, finely chopped
250g lamb mince (or substitute with soya mince or quorn)
1 garlic clove, crushed
1 tbsp tomato puree
75g long grained rice, cooked and refreshed
1 tbsp ground cinnamon
25g pinenuts
25g raisins
Salt and Freshly ground black pepper
25g butter, softened.

For the stuffing: Heat the oil in a frying pan and sauté the onions and mince together until browned. Then add the garlic, tomato puree and cinnamon and cook for a further 1-2 minutes. Remove from the heat and add the rice, pinenuts and raisins.
Half and deseed the marrow and place into a roasting tray and fill with the stuffing mixture. Dot with butter, cover with foil and roast in the oven for 45-50 minutes.
Serve a slice of marrow with a rich tomato sauce.