1 tsp Rapeseed Oil
1 Red Onion
125g Mushrooms, diced
1 Tin Mixed Beans in water, drained & rinsed
1 Tin Chopped Tomatoes
1/2 tbsp Tomato Puree
1 Garlic Clove, crushed
1 tbsp Ground Cumin
1 tsp Dried Oregano
1/4 tsp Chilli p[owder
1/4 tsp Sweet Smoked Paprica
1/4 tsp Fine Sea Salt
50g Cornish Crumbly Cheese
1/Preheat the oven to 180*C.
2/Slice the marrow in half lengthways. Using a spoon, scoop out the seeds to form two marrow boats and peel the outside of each marrow half.
3/Place the marrow boats into an oven prove dish and set aside.
4/Place the oil into a large non stick saucepan and add the onion, courgette and mushrooms. Cook over a medium heat for 5 minutes until softened.
5/To the saucepan, add the beans, chopped tomatoes, tomato puree, garlic and all of the spices and stir to combine. Bring to the boil, then cover and simmer over a low heat for 5 minutes.
6/Once the chilli is cooked, divide it between each marrow half and top with the grated cheese.
7/Cover the baking dish with foil and place the marrow into the oven for 30 minutes.
8/During the last 10 minutes, remove the foil and turn the oven up to 200*C to crisp up the cheese.
9/Once cooked, remove the marrow from the oven and allow to cook slightly before serving.
10/Top with fresh coriander and serve with wholegrain rice and salad or veggies.