i’m still loving my puy lentil and mushroom ragu and finding it very versatile. as well as being great with spaghetti or in a lasagne it works well as a stuffing for various vegetables.
this marrow was simply filled with the ragu and topped with lots of grated cheddar before being roasted until the marrow was cooked through and the ragu and cheese bubbling away. if you think marrow is bland, try this way of serving it.