Stuffed Marrow With Tomato Sauce

15 g/1/2 oz polyunsaturated margarine
1 small onion, peeled and chopped
2 rashers lean bacon, derinded
15 g/1/2 oz wholemeal flour
1 x 400 g/14 oz cats tomatoes
150 ml/1/2 pint cold water
1 teaspoon horseradish sauce
pinch of nutmeg
bay leaf
salt
freshly ground black pepper
1 medium marrow, cut in half lengthwise, seeds
removed
Stuffing:
1 tablespoon polyunsaturated vegetable oil
1 large onion, peeled and chopped
225 g/8 oz cooked pork, trimmed of fat and
minced
100 g/4 oz wholemeal breadcrumbs
1 clove garlic, peeled and crushed (optional)
1 teaspoon dried basil
1 tablespoon grated lemon rind
1 tablespoon lemon juice
salt
freshly ground black pepper

To make the sauce, melt the margarine, add the onion and bacon and fry gently for 1 minute. Stir in the flour, then, off the heat, blend in the

tomatoes and their juice with the water. Stirring all the time, bring the sauce to the boil, then mix its the horseradish sauce, nutmeg, bay leaf, salt and pepper. Simmer, uncovered, for IS minutes. Rub the sauce through a sieve or liquidize in a blender. Taste and adjust the seasoning.

Place the mammy in a pan of boiling salted water and cook gently for 5 minutes. Drain well and arrange in a lightly greased ovenproof dish.

To make the stuffing, heat the oil in a pan. Add the onion and fry gently until golden brown. Stir in the pork, breadcrumbs, garlic, basil, lemon rind and juice and plenty of salt and pepper. Bind the ingredients together with 4 tablespoons of the tomato sauce, then divide the tilling between the marrow halves, packing it well down. Bake in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6), uncovered, for 20 to 25 minutes. Heat the remaining tomato sauce and serve it in a separate bowl.

SERVES 6