Method

For the potatoes, boil potatoes in a pot of salted water. Once cooked drain and peel, put the potatoes in a bowl add the butter sage and cream and mash it up with a potato masher. Don’t forget to season your potatoes to your liking once its nice and smooth let it cool on the side. when cooled scoop it in a small plastic bag and chill for 10 minutes. Scoop out the inside of the marrows and boil for 5/7 minutes until the marrow shell is slightly soft, when ready set aside. In a small pot sweat all vegetables in a little bit of olive oil the celery, garlic, onion, carrots, herbs and the inside of your marrows nicely chopped once softened add the tomato paste cook for a minute or two then add the mince and fry it for a good 5 minutes, splash the red wine reduce to half then add the chicken stock and the tomato polpa and cook for 30 mins at a medium temperature once the mince is cooked put aside and let it rest for 5 minutes. Now fill half the marrows with the potato mash and finish them with the mince and sprinkle the Parmesan on top so you get a crispiness and a little bit of flavour, put them on a baking tray with a little bit of chicken stock or water and cook for another 25 minutes at 180`c. When ready pull them out and let them rest for 15 minutes…and enjoy

Serves 2


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