Serves 4
1 medium-sized marrow
salt and freshly milled pepper 1/2 oz (15g) butter
2 oz (50g) grated hard cheese
Stuffing
1 medium-sized onion
1 oz (25g) butter
1 slice white bread
2 tablespoons milk
1 lb (450g) lean minced beef
1 egg
salt and freshly milled pepper
1 teaspoon concentrated tomato purée
Cut the marrow in half lengthways. Scoop out the centre seeds, season the hollow with salt and pepper and add a few flakes of butter. Place both halves cut side up in a roasting tin and spoon in just enough water to cover the base of the tin. Cover the marrow with kitchen foil and cook in an oven heated to 350°F (180°C) or Gas no. 4 for 30 minutes until tender. Test by piercing the thickest part with a knife.
Peel and finely chop the onion. Melt the butter in a large frying pan over low heat, add the onion and fry gently for S minutes to soften but not brown. Soak the bread in the milk for a few minutes and squeeze out the liquid. Combine the lean minced beef and egg in a mixing bowl and season with salt and pepper. Add the bread to the meat along with the tomato purée and mix together. Add the meat mixture to the onions and cook gently, stirring occasionally, for 20 minutes.
When marrow halves are ready remove from the oven and tip out the liquid that will have collected in each half. Spoon the stuffing mixture into the cooked marrow halves, heaping it down the centre. Sprinkle with grated cheese and return to the oven, uncovered, for about 15-20 minutes. Serve cut in slices. Any leftover is delicious cold the marrow tastes so moist and juicy.