Serves 4

Prep 1.5 hours


For the pickle:
Bulb of fennel, 1, finely sliced
Mustard seeds, 20g
Coriander seeds, 20g
Fennel seeds, 20g
Apple cider vinegar, 100ml
Sugar, 1 tbsp

For the marrows:
Rabbit mince, 250g
Maltese sausage, 2 links, casings removed
Eggs yolks, 8
Eggs, 2
Medium round marrows, 8, hollowed out
Cloves of garlic, 4, finely chopped
Salt, as needed
Pepper, as needed

For the salad:
Potatoes, 2, diced
Endive, 1 head roughly ripped
Salt, as needed
Pepper, as needed
Olive oil, as needed

For the aioli:
Frozen petit pois, 100g, blanched
Garlic,4 cloves, roasted
Egg yolks,2
Canola or rapeseed oil, as needed


First make a quick fennel pickle. Finely chop the fennel bulb, combine it with the vinegar, mustard, coriander and fennel seeds as well as the sugar. Transfer to a sterilized jar, tightly close the lid and set aside. Hollow out the marrows by slicing off the top and inserting a tablespoon into the core. Be sure not to tear the skin. Leave about a 1cm in thickness away from the outside of the marrow. Put filling, tops and rounds to one side.

In a bowl, mix the rabbit mince, Maltese sausage, 2 whole eggs, salt, pepper and finely chopped garlic until everything is evenly distributed. Chop up the marrow filling and tops into small, fine pieces and add to the mixing bowl. Incorporate well. Stuff each marrow with this mixture, leaving about an inch off the top as you will need this for your egg yolk later. Place stuffed marrows in a baking dish and bake at 180 degrees C for 30-40 minutes, depending on how large and thick the marrows are. Cover the cloves in foil and bake alongside the marrows.

While your marrows cook, prepare the potato croutons. Dice the potatoes and fry until golden brown in a neutral oil such as canola or rapeseed. Drain on kitchen towel and season with salt. Prepare the salad by roughly ripping a head of endive. If you find endive too bitter feel free to substitute with baby spinach and watercress. Add the leaves to a bowl, season with salt and pepper and at the last-minute drizzle with olive oil.

Once the marrows are done, briefly set aside to make your dressing. Press out all the golden garlic insides from the peel, pop it into a food processor and add your blanched peas. Season with salt and pepper and pulse until a smooth paste is formed. Next, add 2 egg yolks and incorporate gently into the pea puree. Once smooth, gently drizzle in some oil, until you achieve a thick and smooth aioli.

Top each marrow with an egg yolk and return to the oven for the last 5 minutes of cooking until just set. Plate by dropping a generous dollop of pea aioli in the centre of the plate, place the marrow on top. Serve the leaves on the side and scatter over the potato croutons and top with a generous amount of drained fennel pickle.

 Rabbit mince and Maltese sausage were supplied by Snow White Poultry.