In this yummy recipe, marrow is stuffed with Swiss chard leaves, fresh mozzarella, cheddar, and fresh mixed herbs. Serve as a side dish, or as the main centrepiece to a meal with a serving of chips, rice or roasties.
- 1 large marrow
- 2 eggs
- 250ml milk
- 6 Swiss chard leaves, washed
- 4 balls buffalo mozzarella
- 50g grated cheddar
- 2 garlic cloves
- 1 sprig fresh rosemary
- Small handful freshly ripped basil leaves
- 1 tsp. freshly chopped tarragon
- Salt and pepper
- 2 tbsp. oil
- 150g breadcrumbs
Preheat oven to 200C. Mince the garlic. Shred the Swiss chard. Slice the marrow in half and scoop out the flesh; if it isn't soft enough, place into the oven to soften. Leave a 2cm thick shell behind. Discard the flesh or use it in a marrow chutney or jam.
Heat oil in a large frying pan. Add the garlic and rosemary and fry for a minute or two over a medium heat, then add the chard and cook until tender. Stir in the basil, tarragon and salt and pepper.
Stuff the mix into the hollowed out marrow. Beat the eggs and milk and pour over the stuffing. Bake for 40 minutes.
Add the mozarella, cheddar and breadcrumbs. Bake for 5 minutes, or until the cheese is melted and the breadcrumbs crisp. Serve warm from the oven.