This worked out well, tasted good and look fit for show.
Cut English marrow into sufficient 1" rings. Peel then scoop out seed core.
In a moderate pan with a little butter gently fry both sides of the rings, until they just take on colour, but do not over cook. Lift out and reserve.
Skin a large tomato, slice fairly thickly, so you can just handle them, discard the core.
Take young washed and spun young spinach leafs and finely chop. You will have to guess quantities depending on the number of marrow rings and their size.
Grate a Red Leicester cheese. You need roughly two thirds cheese to one third chopped spinach.
Assembly.
Place the marrow rings on a buttered grill pan. Press a tomato slice to the bottom of each ring. Now fill each ring with spinach and cheese, lightly pressing down, the spinach will collapse. Top with any remainder cheese.
Put under a 260°C grill for about 6 minutes, check marrow ring is now tender. Serve.
I know, no photo yet again, what am I like? But the red cheese against the spinach and lightly coloured marrow looked really inviting.
