Serves: 4
1-2 marrows
500 g (1 lb 2 oz) pork
2 tsp tomato purée
1 tsp herbs
150 g (6 oz) passata
good splash of Worcestershire sauce
good splash of soy sauce
200 g grated Chedder
1. Preheat the oven to 190°C (375°F) gas mark 5
2. Cut 1-2 marrows into 4 pieces and scoop out seeds. Boil for 5 minutes and refresh. Brown the pork mince, add the tomato purée, herbs, passata, and a good splash of Worcestershire and soy sauce.
3. Cook for about 10-15 minutes adding some stock to moisten. Season and spoon into the bottom of the marrow, layering with ricotta cheese. Finish with ricotta and grated Chedder cheese and bake in the preheated oven for about 20 minutes.
