Stuffed Marrow Rings

1 x 1 kg/2 lb marrow, cut crosswise into 5 cm/
2 inch thick rings, seeds removed
1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and chopped
100 g/4 oz mushrooms, wiped and chopped
100 g/4 oz cooked lean ham, diced
25 g/I oz fresh wholemeal breadcrumbs
1 tablespoon chopped parsley
1 tablespoon chopped marjoram or oregano
salt
freshly ground black pepper

Put the marrow in a lightly greased baking dish. Set aside.

Heat the oil in a pan. Add the onion and fry gently for 3 minutes, stirring occasionally. Add the mushrooms and fry for a further 3 minutes. Remove front the heat, add the remaining ingredients and mix well.

Spoon the stuffing mixture into the centre of the marrow rings, then cover the dish with foil. Bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 20 to 30 minutes until the marrow is just tender. Serve hot.

SERVES 4