Chef Nicci Gurr from Home Gurr'own uses produce from her own smallholding to create wholesome, tasty recipes ideal for the back to school rush
- Serves 4-6
- 400g pasta
- 2 marrows / large courgettes, cut lengthways
- 4 free range eggs
- chopped parsley
- salt & pepper
- For the tomato sauce:
- 5 large fresh tomatoes, diced
- 2 tins of chopped tomatoes
- 1 tube of tomato purée
- 2 onions chopped
- 2 cloves garlic
- 1 teaspoon of Herbes de Provence
(Alternatively, busy mums can use a 500g jar of pre-made tomato sauce)
- Preheat the oven to 180°C (350°F, Gas Mark 4).
- Sweat onions, herbs and garlic, so they become nicely browned. Add the fresh tomatoes and tinned tomatoes and simmer until thick. Finally add the tomato purée.
- Halve the marrow lengthways, and scoop out the seeds. Lay each half side by side in a roasting tin.
- Cook the pasta in plenty of boiling salted water until it's al dente (still firm). Drain and add the tomato sauce.
- Spoon the pasta and sauce mix into the marrows.
- Place the roasting tin with marrow in a pre-heated oven to roast for 45 minutes.
- To finish, take the roasting tin out of the oven and make an indent into the pasta mix. Crack one egg into each crevice. Put the whole thing back into the oven for a further 10 minutes until the eggs are cooked.
optional extra descriptive paragraph
- recipes Nicci Gurr
- pictures David Merewether