Stuffed Giant Marrows
grass fed mince
cooked to your liking
Beatrix Mountain Goats Raw Chevre
Pre-heat your oven on high – 200 degrees. Take the whole marrow and place it in the center of the oven, just pop it in it all its unadorned glory and let it bake in there for 40 minutes.
Remove and cut it in half. Scoop out the center seeds. It will leave you with a boat like hollow on either side of the marrow.
Dot cubes of Mooberry butter into the base of the marrow, then fill it with the bolognaise mix. Top with the chevre – pop this back into the oven for another 30 minutes.
Serve with a salad of organic greens of choice. Enjoy!