Method

• Preheat your oven to 200°c Leave the skin on and chop your marrow in to 4-5cm thick slices
• Scoop out the centre and arrange flat in a baking dish — it is important they sit flat or the filling will spill out
• Heat the olive oil in a pan
• Fry your chopped onions and peppers with garlic and chilli until just softened
• Add the tomato puree, stir to coat and cook for 2 minutes
• Once you have a nice paste add the chopped tomatoes and herbs, then the beans
• Simmer until saucy and season well
• Marrow doesn’t have much flavour so don’t be afraid to add a few extra herbs, salt or pepper
• Fill the centre of each marrow ring with a generous amount of bean mixture (it will sink down as it cooks)
• Cover with foil and bake for 20 minutes
• The trapped moisture from the marrow in the foil will act like a mini steam oven
• After 20 minutes remove the foil and sprinkle grated cheese over each ring
• Bake for a further 15 minutes uncovered until the cheese is bubbling and golden and the marrow is tender