The humble simplicity of the marrow is complemented perfectly with a rich Spanish inspired filling.

Serves 4 – 6




1 marrow1 onion diced

2 peppers, deseeded and finely sliced

2 garlic cloves, finely diced

2 onions diced

1 Bath Pig chorizo cubed

½ tsp chilli powder

½ tsp dried thyme

1 tsp dried oregano

2 tsps paprika

1 tbsp tomato puree

½ tsp granulated sugar

2 x 400g chopped tomatoes

35g pitted, sliced green olives (optional)

100g fresh breadcrumbs

100g strong cheddar grated

2 tbsps olive oil

1. Heat the oven to 200˚C. Cut the marrow in half lengthways, scoop out the middle and discard. Rub the insides with ½ tbsp olive oil and season with salt and pepper. Place cut side up in a large roasting tin and bake for 5 minutes. Set aside.
2. Heat the remaining oil in a large frying pan, add the onion and peppers and sauté on a low heat until soft and beginning to caramelise.
3. Add the spices, herbs, garlic and tomato puree and cook for 2 minutes stirring continuously.
4. Add the chopped tomatoes, bring to the boil and then reduce the heat to a low simmer. Add the sugar. Simmer for 20-30 minutes until well reduced and the sauce is thick.
5. Add the chorizo and olives to the sauce mixing well. Simmer for a further 5 minutes until the chorizo is cooked.
6. Spoon the tomato mixture into the marrow halves, cover with foil and bake for 30 minutes.
7. Remove the foil, sprinkle with the breadcrumbs and cheese and return to the oven for 10 minutes until the crumbs are golden and the cheese is melted.