Sauce:
Tomatoes (2 tins) or 3lb tomatoes at least
2 tbs.Tomato Puree (found sundried the best)
1 or 2 large onions
Numerous cloves of garlic to your taste
Small bag of “Quorn” (this is vegetarian to look like meat)
Oregano (to taste)
Lots & Lots of Basil
Salt & Pepper
Chilli (either seeds or 1 green)

Either dry or oil fry onions until soft, add quorn & toss for 5 minutes on medium heat, add tomatoes and herbs, salt & pepper,add chilli & garlic, cook for about 1 to 11/2 hrs on low, simmering, stirring occasionally, until it has rendered down.

Halve the marrow, scoop out seeds, cut bottom to make it stable but don’t go through. Pour enough of the sauce to fill.
Then make a normal white sauce with cornflour and milk, add a little cheddar cheese, pour over the marrow, make sure sauce is thickish. Then put a sprinkle of cheddar and parmesan cheese on top, cook for about an hour on 180 degrees, check that the marrow is cooked and it is ready to serve. Enjoy.