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Marrow (Summer Squash) with Nut Stuffing

ingredients

1 medium sized marrow (summer squash)
2 tbls (50 g) 2 oz almonds
2 oz (50 g) 1/2 cup walnuts
1 large onion
1 clove garlic
4 tbsp (60 ml) oil
100g (1/4 lb) 3-4 cups fresh wholemeal (whole grain) breadcrumbs
2 tbsp (30 ml) chopped parsley
1 tbsp (15 ml) chopped thyme
grated rind and juice 1 lemon
1 egg, beaten

method

1. Heat the oven to 200°c (400°f) gas mark 6 Cut the top off the vegetable to make a lid and scoop out the seeds from the lid and the main part. Half fill a large saucepan with water. Bring the water to the boil, put in both halves of the vegetable and simmer for 5 minutes. Lift it out and drain it well.

2. Blanch and skin the almonds and grind them in a blender, food processor or clean coffee mill with the walnuts.

3. Finely chop the onion and garlic.

4. Heat the oil in a frying-pan on a low heat.

5. Mix in the onion and garlic and cook them until they are soft.

6. Take the pan from the heat and mix in the breadcrumbs, nuts, herbs, lemon rind and juice and egg.

7. Fill the vegetable with the stuffing and replace the lid, anchoring it with cocktail sticks (picks) if necessary.

8. Lightly butter a large casserole and put in the stuffed vegetable. Cover it and bake for 1 hour.

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