Stuffed Marrow & Strawberry Shortcake... Yum! 
Stuffed Marrow (serves 4) 
1 large marrow (or overgrown courgette) 
1 tsp garlic-infused oil 
1 bunch spring onion greens, chopped 
1 fresh, deseeded chilli, finely chopped 
400g/14oz minced lamb 
1 tsp ground cumin seeds 
1 tsp ground coriander seeds 
½ tsp cinnamon 
2 tblsp fresh coriander leaf, chopped 
150ml/5floz passata 
150ml/5floz lamb stock 
75g/3oz sultanas 
Salt and pepper 
75g/3oz grated cheese 
Slice the marrow in half, lengthways and scoop out the seeds and discard. Place the marrow halves, side by side on a baking tray. 
Heat the oil and gently fry the spring onion greens and chilli until soft.  
Add the mince and cook for 2-3 minutes, stirring to break up the meat. 
Stir in the passata, lamb stock, spices and sultanas.  
Bring to the boil, stir and reduce the heat and simmer gently for 15 minutes.  
Season and remove from the heat to cool slightly before spooning the meat filling evenly into the marrow. 
Bake in a pre-heated oven Gas 4/180 C for 25-30 minutes. 
Top with the grated cheese and return to the oven for another 10 minutes. 
Strawberry Shortcake (serves 4-6) 
350g/12oz gluten-free self-raising flour 
125g/4oz margarine 
125g/4oz caster sugar 
100ml / 4floz lactose-free milk 
1 egg 
250ml / 10floz lactose-free cream, whipped 
300g / 10-12oz fresh strawberries, cut into quarters or sliced 
Rub the margarine and flour together to make fine breadcrumbs. Stir in the sugar and mix well. 
Beat the egg and the milk together and add to the dry mix. 
Stir to a soft dough and press into 2 lined and greased 18cm/6” sandwich tins. 
Bake in a pre-heated oven Gas Mark 4/180°C for 15-20 mins. 
When the shortcake begins to loosen from the sides of the tin and the centre springs back when lightly pressed, it is ready to take out of the oven. 
Turn out onto a wire rack to cool before filling with the lactose-free cream and fresh strawberries. 
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