011 gigantic courgette (or a marrow will do), sliced to make one slice each, cored & boiled til just tender (turning translucent)
021 lb delicious beef mince (we used some from beef raised on the farm), fried with 1 onion & 2 garlic cloves, half a pint of beef stock, tomato puree, anchovy sauce and whatever interesting herbs and spices you'd usually add to a bolognese.
03A saucepan full of cheese sauce - I make a classic white sauce (melt butter, add flour, mix to a paste, cook til the edges sizzle then slowly stir in dashes of milk until you get a gooey sauce) then add plenty of grated strong cheddar.
04Place the courgette-marrow pieces on their ends in a baking dish, fill each with mince sauce (just pour any overflow into the dish) then pour the cheese sauce over the top. Add a liberal sprinkling of parmesan and bake in a hot oven (about 250C) for 20mins until the top browns.
05We usually have this with boiled potatoes or crusty bread. Leftovers are fab cold from the fridge, on hot toast or ciabatta.
