Name: Monte Cristo tray bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Starters & Light meals
Ingredients: sourdough, sliced 1loaf,gypsy ham slices 250g,mozzarella slices 100g,large free-range eggs 6,cream 1cup,sea salt and freshly ground black pepper, to taste ,icing sugar 1 T,cherry preserve (or any berry jam) 100g,evaporated milk, for serving ½ cup

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Monte Cristo tray bake

35 minutes

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Vegetarian recipes

Baby marrow gratin

30 minutes

Baby marrow gratin

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

1 kg large baby marrows
6 T olive oil
sea salt and freshly ground black pepper, to taste
100 g Parmesan or mature Cheddar, shaved

For the green herb salsa, mix:

any mix of chives, mint and Italian
30 g parsley, finely chopped
6 T olive oil
1 t red wine vinegar
1 clove garlic, crushed
honey, to taste
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 190°C. Use a vegetable peeler to peel off long ribbons from the marrows. Turn into a 23 cm ovenproof gratin dish or a 25 cm round cast-iron pan. Mix the marrows with 3–4 T olive oil and season lightly. Mix in the cheese, then spoon over the remaining olive oil.

2. Bake for 20 minutes or until the marrows are tender. Turn on the grill to lightly brown in patches. Serve warm with the herb salsa on the side.

Cook's note: Store leftover salsa in the fridge, coated with a film of oil and add to sandwiches.

Find more vegetarian recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

This is a test recipe

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Baby marrow gratin

Baby marrow gratin

Ingredients

Method