Marrow / chorizo / manchego crispy bake

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Serves 2.
Heat 1 tbsp oil in a pan. Add 1 chopped onion and cook on low heat for 5 minutes.

Meantime wash a marrow with a clean kitchen sponge and pat dry with kitchen paper. Cut the marrow in half lengthways. Fridge the other half for another day.

Use a vegetable peeler to peel the halved marrow and cut into thin strips, then cut each strip into 2 pieces.s

Remove the seeds from the marrow pulp. Cut the marrow lengthways into 4 long pieces then chop each piece into 2” pieces. Sprinkle freshly ground back pepper and salt over the pieces and a dash of lemon juice.

Add both the marrow pulp and peel strips to the cooking pan and cook another 5 minutes turning once.

Add 2 crushed cloves of garlic, 75g chopped chorizo, 2 tbsp froxen peas, 1 chopped large flat mushroom, 1 tsp smoked paprika, half tsp cayenne pepper, half tsp dried basil, oregano and thyme. Cook 1 minute.

Add 254g can of peeled plum tomatoes and 1 roasted red pepper from a jar and snip both roughly with sharp scissors. Add 1 tsp each brown and red lentils. Bring to a boil, lower heat to medium and cook for 10 minutes. Stir in a handful of chopped parsley.

Preheat the oven to 200 C 180 fan for 10 minutes.

Spoon the marrow / tomato mixture into a baking dish and even up with a spatula. Adjust seasoning to your taste with additional salt and white pepper.

Use a quarter bagette to prepare breadcumbs in a kitchen gadget, (day old bagette makes better crumbs). Spread the crumbs evenly over the marrow / tomato mixture.

Dot 100g grated manchego cheese as a final layer and grind some fresh black pepper on top.

Bake in the oven for 20 minutes until the crumbs are golden and crisp with the cheese melted on top.

Delicious served hot as is or cold with a salad.

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