1 smallish marrow
1 onion, finely chopped
1 clove garlic, minced
1 fresh red chilli, chopped (more if you like it hotter)
Knob of fresh ginger, minced
50g chestnut mushrooms, chopped
1 carrot, grated
200g pork mince
1tbsp soy sauce
Dash of sesame oil
1tbsp fresh coriander, chopped
Squeeze of lemon juice
1 Heat the oven to gas mark 5 (180ºC). Cut the marrow in half, widthways, and scoop out the seedy bits with a teaspoon. Slice off a small sliver of the rounded end of each half, so they can stand upright with the hollowed-out bit facing up. (See pic below if that makes no sense at all!)
2 Heat some vegetable oil in a heavy-bottomed saucepan, and add the onion. Cook over a low heat until soft but not coloured. Add the garlic, chilli and ginger, and cook, stirring, for a minute or so to release the flavours. Then add the mushrooms and carrot, and cook for about five minutes, until the vegetables are soft.
3 Throw in the pork mince and stir over a fairly high heat until broken up and cooked – this will only take 3 or 4 minutes. Add the soy sauce, sesame oil, coriander and lemon juice, stir to thoroughly combine, and taste. If needed, season with a little salt and pepper.
4 Spoon the filling into the two halves of marrow and stand them upright in a large casserole dish or ovenproof pot with a lid. Pour about 1cm of water into the dish, put on the lid and cook in the oven for about 20 minutes. Serve with the juices poured over the top, and some rice on the side.
PS Try to use a nice young marrow for this dish. If it’s not, the skin may be too tough to eat.
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