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Working Man’s Bake

An appetizing and economical dish to serve for supper, Working Man’s Bake is marrow stuffed with a delicious mixture of sausage meat, tomato ketchup and cheese. Serve as a filling main course.

1 large vegetable marrow , peeled

2 oz. butter

1 large onion, finely chopped

2 garlic cloves, crushed

1 lb. pork sausage meat

2 ft. oz. tomato ketchup

2 tablespoons finely chopped fresh basil

1 teaspoon salt

½ teaspoon black pepper

2 oz. Cheddar cheese, grated

Preheat the oven to moderate 350 °F (Gas Mark 4, 18CPC).

Using a sharp knife, slice off both ends of the marrow . With a sharp-edged metal spoon, scoop out and discard the seeds, making a cavity in the centre. Set aside.

In a large frying-pan, melt half the butter over moderate heat. When the foam subsides, add the onion and one of the garlic cloves. Fry, stirring occasion-ally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Add the sausage meat, tomato ketchup, basil, half the salt and half the pepper. Fry, stirring frequently, for 10 minutes.

Remove the pan from the heat and stir in the cheese. Spoon the sausage meat mixture into the marrow packing it in tightly.

Grease a large piece of aluminium foil. Rub the remaining salt, pepper and garlic all over the marrow . Discard the garlic. Bring the edges of the foil up and over the marrow , securing them to make a neat parcel.

Place the parcel on a large baking sheet. Place the baking sheet in the oven and bake for 30 to 35 minutes or until the marrow is very tender when pierced with the point of a sharp knife and the filling is cooked.

Remove the baking sheet from the oven. Transfer the marrow to a large, warmed serving dish. Remove and discard the foil and serve at once.


A bitter-tasting herb native to Europe, wormwood is a member of the thistle family. The herb is used mainly for medicinal purposes and as a flavouring agent in the manufacture of several alcoholic drinks, including VERMOUTH and ABSINTHE. The herb has little culinary value, but it may be used to flavour fish dishes.

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