RECIPE | Stuffed marrows in broth

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Ingredients

8 marrows

250g lean minced beef

250g lean minced pork

100g streaky bacon

100g grated cheese

100g thin pasta

1 onion

1 carrot

1 potato

1 turnip

1 lemon

2 cloves garlic

Fresh celery

Fresh parsley

Method

Peel the onion, carrot, potato and turnip and dice into small cubes

Finely chop celery and add to vegetables in a large pot of cold water

Simmer for 45 minutes and season with salt and pepper

Trim the top of the marrows and hollow out the inside with a tablespoon

Remove the rind from the bacon and slice the rashers into thin strips

Add the bacon to the minced meat, grated cheese and chopped parsley

Stuff the marrows with this mixture and drop the marrows gently into the broth

Cover the pot and allow to simmer for a further 45 minutes

Add pasta and lemon juice

Simmer for another 5 minutes

Serve immediately in glass bowls or deep soup plates

Serving suggestion

Alternatively, the marrows can be served with mashed potatoes and minted green peas.