Stuffed Marrow

|This is one option for making the most of a chunky marrow. Try any variation of the filling - replace lentils and feta with beef mince and chedder or chorizo and manchego - whatever you like!|marrow|1 marrow2 tbsp olive oil plus extra for drizzling1 onion thinly sliced1 red pepper thinly sliced2 garlic cloves crushed4 anchovies (optional)400 g tin chopped tomatoes3 tbsp cooked lentilssmall bunch spinach or chard cooked (optional)100g feta cheese crumbled1 tbsp fresh basil shredded1 tbsp Parmesan grated (optional)salt and pepper|Preheat oven to 180°C/Gas 4.Cut the marrow in half length-ways drizzle it with olive oil and bake in the oven for about 20 minutes until it is cooked through and starting to brown. Scoop out the seeds and season the marrow with salt and pepper.Meanwhile heat the 2 tablespoons of oil in a pan add the onion and cook gently for about 10 minutes until softened. Add the red pepper and garlic and cook for 15 minutes.Add the anchovies if using and the chopped tomatoes and cook for about 10 minutes until the tomatoes have reduced and thickened.Stir in the cooked lentils and the spinach or chard if using and season to taste.Spoon the mixture into the marrow and sprinkle with the feta cheese basil and Parmesan. Return to the oven and bake for about 20 minutes until golden brown.|5.00 minutes|6|Riverford