Vegetable Stuffed Marrow

1 medium marrow, peeled
salt
freshly ground black pepper or pinch of curry
powder
450 g/1 lb parsnip and carrot puree

Cut the marrow its half lengthwise and scoop out the seeds. Add salt and pepper or curry powder to the parsnip and carrot pun3e and spoon into the marrow cavities. Reform the marrow and wrap in foil.

Cook in a preheated moderately hot oven (200 °C/400 °F, Gas Mark 6) for 30 to 45 minutes until tender. Unwrap the foil and cut the marrow into slices for serving.

SERVES 4