English Stuffed Marrow

Heat your oven to 400°F and get out some heavy-duty foil.

Cut the marrow in half lengthwise. Use a vegetable peeler to strip off alternating bands of skin for looks, then scoop out all the seeds and pulp with a spoon.

Prick the inside flesh all over with a fork - this helps it cook evenly.

Mix all the stuffing ingredients in a large bowl. Use your hands - it's messy but it's the only way to get everything properly combined. (The mixture should hold together but not be too wet)

Pack half the stuffing into each marrow half, pressing down firmly to fill all the hollows.

Place one stuffed half on top of the other, press together gently, then wrap the whole thing tightly in well-oiled foil.

Put the wrapped marrow in a roasting pan and bake for 1.5 to 2 hours, until the marrow gives slightly when pressed but still holds its shape.

Let it rest for 5 minutes after removing from oven, then unwrap carefully - there'll be hot steam.

Slice and serve with the cooking juices poured over. Goes brilliantly with mashed potatoes and whatever vegetables you've got.