Ingredients

Serves 2-4

• 1 short thick marrow(about 2lb)
• 3oz butter/marg.
• 2oz musherooms
• 4oz lean cooked ham
• 1 level dessert spoon chopped parsley
• 1/4 level teaspoon dried summer savory
• salt & peper
• 2-3 dessertspoons fresh white breadcrumbs

Method

Wash the marrow & wipe it dry, remove the peel unless the marrow is very young & tender then cut into rings about 11/2in (3cm) thick. Spoon out the seeds.

Butter a large ovenproof dish thoroughly & arrange the marrow rings in this in a single layer. Trim the mushrooms & chop them roughly. Dice the ham

Heat 1oz of the butter in a pan & lightly fry the mushrooms & ham for 2-3 minutes. Add the parsley & savoury, & season to taste with salt & freshly ground pepper. Stir in enough breadcrumbs to bind the stuffing.

Lightly sprinkle the marrow rings with salt pepper before filling them with stuffing. Dot with remaining butter & cover the dish tightly with foil so that the marrow will cook in its own steam.

Bake in the centre of a pre-heated oven at 375*f (gas mark 5) for 45 minutes or until the rings are tender.

Serve the marrow rings straight from the dish, with a hot cheese or tomato sauce.

Notes:

Be careful not to overcook this recipe or the marrow will turn to mush & spoil a very nice meal.