Stuffed Marrow

Ingredients
2 tbs oil
450 g (1 lb) minced beef
100 g (4 oz) onion, finely chopped
100 g (4 oz) carrots, finely chopped
50 g (2 oz) plain flour
450 ml (3/4 pint) beef stock
2 tbs Worcestershire sauce
1/2 tsp Schwartz Marjoram
1/2 tsp Schwartz Thyme
2 tsp Schwartz Garlic Salt
1/4 tsp Schwartz Ground Black Pepper
1 medium sized marrow
3 tomatoes, sliced
100 g (4 oz) red Leicester cheese, grated

Preparation
1. Pre-heat the oven to 200C, 400F, Gas Mark 6.
2. Heat the oil and fry the mince, onion and carrots until the meat browns and the vegetables are
just beginning to soften. Drain off any excess fat. Stir in the flour followed by the stock,
Worcestershire sauce, Marjoram, Thyme, Garlic Salt, and Pepper. Bring to the boil and simmer for 15
minutes.
3. Wash the marrow and wipe dry. Cut into approx. 8 slices. Scoop out the seeds from the centres of
each slice to leave a ring. Place in a large baking tin and sprinkle sparingly with salt. Fill the marrow
rings with the mince mixture. Place a tomato slice on top of each, followed by a sprinkling of cheese.
Cook, uncovered, for 30-40 minutes.