Baked Marrow Stuffed with Two Cheeses
(Serves 4)
This tasty vegetarian dish makes a healthy light meal, and the two cheeses give extra taste, texture and nutritive value.
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Two cheeses: a healthy, low-fat way to get dairy into the diet | What do I need?
2 tbsp olive oil
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
What do I do?
Pre-heat 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.
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, but stir the rest into the vegetables with the Lancashire or Cheshire cheese and chives or parsley. Season.
Arrange the marrow slices in the baking dish or on the baking sheet. Pack with the vegetable mixture. Sprinkle with the reserved breadcrumbs and the Red Leicester or mature Cheddar grated cheese.
Cover with foil and bake for 25-30 minutes, removing the foil for the final 10 minutes so that the tops brown.
Aga cooking
2, 3 and 4 oven Aga:
Bake on the grid shelf placed on the floor of the roasting oven for about 25 minutes.
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.
For more information and recipes using low-fat cheeses visit the British Cheese Board online.
For more information on how to use cheese in a healthy diet visit the
Food Standards Agency online.
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