Oh, marrow!

1. Riverford organic veg - I am addicted to their boxes. Every fortnight there is a box full of beautiful, fresh vegetables waiting at my door. Fragrant English apples, herbs, cucumbers...Every time something new. Always very fresh and full of taste. Heaven!
2. Hipstamatic - taking photos everywhere, all the time. I am in love with their vintage old school look.
3. Marrow - yes, finally! Late summer crops are always the best. Apples, cherries, marrows, blackberries. All so ripe, filled with juicy summer sun and smell of wet grass.
Now add these three things together and you have...Stuffed marrow, Riverford inspired.

Ingredients:

1 marrow
olive oil
1 onion, sliced
2 garlic cloves
1 red pepper, sliced
400g can of chopped tomatoes
200g/300g can green lentils
bunch of spinach
fresh basil
100g feta cheese, crumbled
toasted pine nuts

Cut the marrow in half length-ways, drizzle it with olive oil and bake in an oven preheated to 180°C for about 20 minutes, until it is cooked through and starting to brown. Scoop out the seeds and season the marrow with salt and pepper.

Heat the oil in a pan, add the onion and cook until softened. Add the red pepper and garlic and cook for 15 minutes. Add the canned tomatoes and cook for about 10 minutes until the tomatoes have reduced and thickened. Stir in the cooked lentils and the spinach and season to taste.

Spoon the mixture into the marrow and sprinkle with the feta cheese, basil and pine nuts. Return to the oven and bake for about 20 minutes, until golden brown.