I’ve still got a couple of marrows (summer squash) sitting in my garage so we’re having one for dinner. You could just top this with grated cheese, but Welsh rarebit is much better. For those of you outside the UK, the beer in the recipe is proper, dark bitter beer, not weedy Budweiser. This is less of a recipe, more like some suggestions, so quantities are up to you.
To stuff one large marrow you will need:
- Brown short grain rice, cooked in vegetable stock with a couple of bay leaves
- A small onion, finely chopped
- Half a pound of mushrooms, finely chopped
- Pine nuts
- Parsley, finely chopped
For the Welsh rarebit topping:
- Grated cheese, Cheddar or Caerphilly
- A spoonful of wholegrain mustard
- Enough beer (or milk) to moisten the mixture
Cut the marrow in half lengthways and scoop out the fibrous core and seeds. Place in a baking dish with a little water in the bottom and bake at a medium heat for about half an hour until the marrow is beginning to soften.
Fry the onions in a little olive oil until soft, add the mushrooms and cook for a further five minutes. Mix into the cooked rice and add the pine nuts and parsley with some black pepper.
Fill the cavities in the marrow halves and pile the rest of the mixture on top. Spread the rarebit mixture along the top of the rice. Bake in a medium oven for about 20 minutes until the rarebit is bubbling and golden on top. Serve with tomato sauce.
You could include some wild rice in with the brown or use red Camargue rice. It needs to be short grain rice as this is a bit sticky when cooked and so works better as a filling.