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Sample Recipe from A Lazy Cooks Summer
Vegetables - ‘Marrow and Tomato Bake’
Serves 6-8
1 marrow – medium sized
Fresh sage – cut up
1 x 400g tin of chopped tomatoes
Pinch of sugar freshly ground white pepper
125g (4oz) cheese – grated
70g (2oz) breadcrumbs – fresh or dried
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Set oven at gas 6/200°c/180°fan/AGA roasting oven.
Wash and top and tail the marrow before cutting into half lengthways.
Remove the centre seeds and discard.
Slice each half marrow into three lengths and cut each of these
into slices approximately 5mm (¼”) thickness. Cook in a little boiling
water for about a minute to begin the softening process then, using
a slotted spoon, put them into a large shallow ovenproof dish and
scatter with sage..
Cover with the tinned tomatoes and juice, add a good pinch of sugar
and season with freshly ground pepper. Mix the grated cheese with
the breadcrumbs and spread over the top. Bake, covered, in the pre-set
oven for 20-30mins. or until it browns and is hot throughout.
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 Lazy
Cook tips - this is one of the most popular summer vegetable
dishes I serve. It can be prepared in advance and stored, covered, in
a refrigerator or cold larder in readiness for heating. Use a mixture
of cheeses, including a little Stilton for extra flavour – a good way
of using up all the end bits. Always keep a supply of dried breadcrumbs
in store – this will make the preparation of this and many other recipes
so much quicker. Vegetarians will love this recipe.
………..to further tempt your palete – ‘Strawberry Shortbread with Fresh
Apricot Sauce’ - recipe on page 75 of ‘A Lazy Cook’s Summer’
More of Mo Smith's Lazy Cook recipes can be found on the BBC
Gloucestershire web site
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