Main
Method
- Cut the ends off 1 large marrow and hollow it out. If it’s large, either halve it lengthways or cut it into thick rounds and hollow those out.
- In a bowl, combine the cooked beef mince, ham, breadcrumbs, parsley, egg, tomato ketchup, ground mace, dried thyme, salt and black pepper, mixing well until evenly combined.
- Pack the stuffing mixture into the hollowed-out marrow (or rounds), pressing in gently.
- Place the stuffed marrow into a greased baking dish and bake at 180°C (160°C fan) for around 30-40 minutes, ideally so the marrow softens but doesn’t fully collapse, and the stuffing cooks through.
- Cover generously with the white sauce or cheese sauce and serve hot.
Ingredients
- 1 large marrow
- 100g cooked beef mince
- 100g ham, chopped
- 200g breadcrumbs
- 2 teaspoons parsley, finelly chopped
- 1 large egg
- 1 tablespoons tomato ketchup
- Half teaspoons of ground mace
- Half teaspoons of dried thyme
- Half teaspoons of salt, or to taste
- Third of a teaspoons of black pepper, or to taste
- 300ml white sauce or cheese sauce, to serve
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Main
Lamb Cutlets with Courgette, Apricot & Kalamata Olive
Serves 4
40 minutes
