Pork, apple and sage stuffed marrow with cheesy mustard sauce

Mouth-watering stuffed marrow and an easy cheesy sauce make a fabulous combination, in this flavoursome main course from Lotte Duncan
By Lotte Duncan
Pork, apple and sage stuffed marrow with cheesy mustard sauce
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 675 g vegetable marrow
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 clove garlic, finely chopped
  • 1 tbsp sage, chopped
  • 1 tbsp parsley, chopped
  • 1 English dessert apple
  • 225 g tinned cannellini beans
  • 350 g minced pork
  • 25 g fresh white breadcrumbs
  • 1 large egg, beaten
  • salt, and freshly ground black pepper

For the cheesy mustard sauce:

  • 25 g butter
  • 25 g plain flour
  • 275 ml milk
  • 110 g strong cheddar cheese
  • 25 g parmesan, freshly grated
  • 1 tbsp wholegrain mustard
  • 2 tsp Dijon mustard
  • pinch of English mustard


1. Set the oven to 190°C/gas 5. Cut the thicker end of the marrow off at the tip. Make the slice big enough to fit a spoon in to remove all the pips inside.

2. Heat the olive oil in a frying pan and fry the onions, garlic, sage and parsley gently for 5 minutes. Add the apple and cook for a couple of minutes more. Leave to cool.

3. Add the onion and apple mixture to the beans, pork and breadcrumbs. Stir in the beaten egg and season well with salt and pepper.

4. Pack the meat mixture into the marrow, replace the lid of the marrow and wrap the whole thing in kitchen foil. Place on a baking sheet and cook for about 1½ to 2 hours.

5. Meanwhile, make the cheesy mustard sauce. Place the butter, flour and milk together into a saucepan. Bring up to the boil whisking with a balloon whisk all the time.

6. Reduce the heat and simmer for 2 minutes. Now add the cheeses, mustards and season with salt and freshly ground black pepper.

7. Remove the foil from the marrow and cut into slices. Serve immediately with the cheesy mustard sauce.

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