Vegetable Marrow au Gratin

Ingredients

• 1 medium marrow (approximately 700–900 g) Vegetable marrow (Peel, halve lengthways, scoop out seeds, and slice into long fillet strips roughly 1 cm thick. If vegetable marrow is unavailable, a similar summer squash or courgette can be used.)
• 1 small amount (approximately 4–6 tablespoons) Stock (Use a light vegetable or chicken stock. Just enough to create a shallow layer in the bottom of the baking dish to keep the marrow moist during cooking.)
• 1 handful (approximately 30–40 g) Grated cheese (A hard, well-flavoured cheese such as Cheddar or Parmesan works well for gratinating. Grate finely for even coverage.)

Instructions

1. 1Peel the vegetable marrow using a vegetable peeler. Halve it lengthways and use a spoon to scoop out and discard the seeds and any fibrous core. Slice the marrow lengthways or across into long fillet strips approximately 1 cm thick. Set the prepared fillets aside on a clean board or plate. Preheat your oven to 190°C (375°F / Gas Mark 5).
2. 2Lightly grease a shallow baking dish or gratin dish. Arrange a single layer of marrow fillets flat in the bottom of the dish. Add another layer of fillets on top, continuing until all the marrow fillets are arranged in even layers in the dish. The layers should be neat and overlapping slightly, like roof tiles, so they cook evenly.
3. 3Pour a little stock evenly over the layered marrow fillets in the dish. Use just enough to create a very shallow covering on the base of the dish — approximately 4 to 6 tablespoons. The stock should moisten the marrow as it bakes without submerging it. The dish should not be swimming in liquid; the goal is to keep the marrow tender and moist during baking.
4. 4Place the dish in the preheated oven at 190°C (375°F / Gas Mark 5). Bake for approximately 20 to 25 minutes, or until the marrow is tender when pierced with a knife and the stock has reduced slightly. The marrow should be soft but still holding its shape as fillets.
5. 5Remove the dish from the oven. Evenly dust the grated cheese over the top of the baked marrow fillets in a thin, uniform layer. Return the dish to the top shelf of the oven, or place it under a preheated grill (broiler) set to high, for 4 to 6 minutes until the cheese is melted and lightly golden. Keep a close eye on it to prevent the cheese from burning. Serve immediately straight from the dish.