So I was pretty cheesed off that I’ve come down with a cold this week….I’ve had lots to do, and Wednesday was actually mine and the boyf’s 3rd anniversary. We’d planned to go out for a lovely dinner at Galvin La Chapelle, but because I felt so rotten I cancelled so that it wasn’t wasted on me!
Instead though, I did manage to muster up a yummy dinner at home. We got a very lovely marrow in this week’s Abel and Cole box, and along with the aubergine, courgette and cherry tomatoes we got, I could think of nothing better to do with it!
I used to have a very similar dish to this at the gorgeous restaurant Swan at Shakespeare’s Globe, and have actually taken lots of inspiration from it, making stuffed butternut squash and things too. There’s nothing like a super seasonal dish though, and marrow is one of those things I look forward to around this time of year.
My recipe, as usual, is dead easy…. essentially, it’s just a hollowed out marrow filled with ratatouille and topped with cheese. You can use your own ratatouille recipe of course (I actually make it in bulk and keep it in the freezer as it’s such a handy thing to make a quick dish with), and your own choice of cheese. Good melty Lancashire and Cheddar cheeses work really well, but we had goats cheese and feta in and they are not too bad for our Weight Watchers points!
What you’ll need…
- A marrow (a whole one will make a good four portions)
- About two teaspoons of oil
- Red onion, diced
- Cherry tomatoes, halved
- About half an aubergine, cubed
- A courgette, cubed
- A tin of chopped tomatoes
- Salt and Pepper
- Worcestershire Sauce
- Mushroom Ketchup
- Lemon Juice
- Dried Thyme
- Feta and/or Goats Cheese, around 100g
To make it…
- Heat your oil in a large sauce pan, then add your onions to brown them
- Pop in the tomatoes, aubergine and courgette once it’s softened, and gently brown these
- Add the chopped tomatoes and stir well
- Season, and add a dash each of Worcestershire sauce, lemon juice and Mushroom Ketchup, followed by the herbs
- Simmer this gently whilst you prepare the marrow
- Slice the marrow into 2 inch-ish thick rounds, then very gently cut around the spongey bit in the middle but do not cut all the way through…..you want to make a sort of a cup out of the marrow, so once you’ve cut around the middle bit, use a tea spoon to carve out the spongey bit, but ensuring you leave the bottom intact
- Now spoon in the ratatouille, into the little hollow you’ve made
- Place on an oiled baking tray and then pop them into a pre-heated oven, in the middle at about 200 degrees
- Bake for about 15 minutes, then remove and add the cheese on top of each round
- Bake for another 10 minutes or so, testing the flesh of the marrow with a knife to ensure it’s nice and soft before removing it from the oven
- Serve with some bread to mop up the ratatouille juices
This is another of my accidental vegetarian dishes, but you can easily add bacon to the ratatouille if you really must have meat in it. Or even throw in some chunks of chorizo.