Alice from ARTs – Craft Kitchen is celebrating winning her second 1-star Great Taste Award this year with her sumptuous Merry Berry Jam. A marriage of three well-suited berries: blackberries, blueberries and raspberries.
As quoted by the Great Taste judges this jam has ‘an earthy, hedgerow aroma with a soft set and good fruit content. There is an excellent balance of tartness from the fruits and sweetness.’
Mince-Stuffed Marrow
Serves 4
Ingredients:
• 2 large marrows
• 500g beef mince
• 1 large carrot
• 1 garlic clove
• 150g close cup mushrooms
• Salt and pepper for seasoning
• 1Tbsp olive oil
•One jar of ART’s Southwold Sandfire chutney
• A large bag of mixed salad leaves
Method:
- Preheat your oven to 200°C. To prepare the mince: Dice the carrot and garlic, and slice the onion. In a medium frying pan, heat the oil, then fry the mince for about 10 minutes until it browns. Use a wooden spoon to keep the mince moving so it doesn’t stick. Add the carrot and cook through.
- Next, add the garlic and mushrooms to the pan, and season with salt and pepper. Finally, stir in at least half a jar of ART’s Sandfire chutney. Once the mixture has come to a simmer, cover the pan with a lid and set aside.
- To prepare the marrow: Wash the marrows and slice off each end. Cut them in half widthwise and hollow each half out with a spoon to create four cylinders. (Save the scooped-out marrow for another time, perhaps to make soup or to bulk out a pasta sauce.)
- In a large roasting tray, stand the marrow cylinders on their ends and fill each one with the mince, right to the top. Drizzle olive oil over the top of the marrow.
- Place the roasting tray in the oven and cook the marrows for 30 minutes, or until they are tender. When ready, wash a generous quantity of green leaf salad and place it in a bowl. Serve a portion of marrow to each person and enjoy!