These nutty stuffed mushrooms from Simon Rimmer make a tasty vegetarian main course
Preheat the oven to 180°C/gas mark 4. Scoop out the middle of the marrow, but leave a layer of flesh on the bottom to hold the filling. Chop up the scooped out middle and leave it to one side.
Rub the marrow pieces well with oil and season generously. Roast for about 12 minutes to soften.
To make the filling, heat some oil in a pan and gently fry the onion and garlic for 5 minutes.
Stir in the mushrooms and marrow flesh, followed by the butter, then cook for 12 minutes until soft.
Drain the juices from the pan into a bowl and stir the hazelnuts and tarragon into the filling mix.
Put the drained juice in a hot pan with the cream and boil for 3-4 minutes until thick.
Divide the mixture between the hollowed-out marrow, pour over the cream mixture and top with cheese.
Finish under a grill for 3-4 minutes until the cheese bubbles and turns golden.
Serve with a tomato and watercress salad.
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