- 1 x 150g sachet of Ainsley Harriott Fabulously Flavoured Moroccan Magic Cous Cous Stuffing
- 1 large marrow
- 4 tbsp olive oil
- 200g lean minced lamb
- 1 small onion finely chopped
- Salt and freshly ground black pepper
- Fresh coriander chopped (optional)
For the tomato sauce:
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 clove garlic, crushed
- Pinch chilli flakes (optional)
- 1 x 400g tin of chopped tomatoes
- Pinch of sugar
- Salt and black pepper to taste
Pre-heat oven to 200ºC/400ºF/Gas mark 6.
Make up Cous Cous Stuffing as directed on the pack from steps 2-5, and leave to cool.
Prepare Marrow by peeling away the thick outside green skin and cutting off the ends. Cut into 2-3cm slices and scrape out the fibrous centre and seeds, if any. Place on non stick baking tray and brush with oil. Season and put into the hot oven.
Meanwhile heat 2 tbsp olive oil in a frying pan add the lamb mince and over a medium high heat cook for 4-5 minutes until nicely browned. Add the onion, and cook until softened.
Mix in prepared stuffing to the mince and remove from heat. Season with salt and pepper.
Remove part baked marrow from the oven and equally fill the centres with the lamb stuffing mix.
Bake in the hot oven for 20-25 minutes or until the marrows nice and tender and the stuffing is lightly crispy and golden.
Whilst the marrow rings are cooking, prepare the tomato sauce.
Serve the marrow rings on top of a pool of tomato sauce and sprinkle over the coriander.
For the tomato sauce:
In a saucepan, add 1tbsp oil and gently fry the onions, garlic and chilli flakes if using for 2-3 mins without colouring until softened.
Stir in the tomatoes and pinch of sugar, bring to the boil and simmer for about 15 minutes until nice and pulpy.
Pass the tomato mixture through a sieve or carefully liquidise with a hand blender.
Stir in the remaining olive oil and season with salt and pepper to taste.
