1 small onion, chopped 2 celery sticks, trimmed and chopped 1 red or yellow pepper, deseeded and chopped 50g (2oz) frozen sweetcorn 50g (2oz) frozen peas 50g (2oz) fresh breadcrumbs 100g (4oz) Lancashire or Cheshire cheese, crumbled or grated 1 tablespoon chopped fresh chives or parsley salt and freshly ground black pepper 1 marrow, cut into 8 slices and deseeded 50g (2oz) Red Leicester or mature Cheddar cheese, grated
1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or baking sheet with a teaspoon of the olive oil. 2. Heat the remaining oil in a large frying pan and sauté the onion, celery and pepper for 3 - 4 minutes, until softened. Remove from the heat and stir in the sweetcorn and peas. Reserve a couple of tablespoons of the breadcrumbs, then stir the rest into the vegetables with the Lancashire or Cheshire cheese and chives or parsley. Season. 3. Arrange the marrow slices in the baking dish or on the baking sheet. Pack with the vegetable mixture. Sprinkle with the reserved breadcrumbs and grated cheese. Cook’s Tip: Use your own choice of vegetables to customise this dish - for instance, if you don’t like celery or peppers, use mushrooms instead