Fat Marrow

I realise that stuffing a marrow does not conjure up great images of culinary delights, especially when I've heard them being referred to as 'badgers' because of their stripes. But a good marrow will keep through the winter in a cool dry dark place providing a lift of nutrients as we hit the lowest point of the season.
This recipe involves lentils, seeds and an onion, all great winter store food and an avocado to boost the superfood values.

Fat Marrow

1. Put a cup full of red lentils in a pan with some water and cook until just turning soft.

2. Add a diced onion and seasoning and cook for another 5 to 10 mins.

3. Meanwhile take your marrow, split down the middle and scoop out the seedy bit (as pictured). Leave to oneside in a greased baking tray.

4. Now take some almonds, about a handful, and pound until crumb- like.

5. Stir the almonds into the lentils with a bit of oil and leave the whole mix to cool.

6. Layer the lentil mix into the marrow halves and bake in an oven at about gas mark 5 until the lentils start to brown.

7. Meanwhile mash a ripe avocado with a drop of soya milk and a chopped clove of garlic.

8. Take the marrow out of the oven and smother the top with the mashed avocado mix.

9. Sprinkle over some sunflower seeds and return to the oven.

10. When the sunflower seeds are toasted remove the marrows and rest for a few minutes.

11. Serve with salad or some roasted potatoes.

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