Baby Marrow and Mushroom Crumbles is great as a starter and is heart-health.
- 45 mins
- 45ml Flora Gold butter
- 4 medium baby marrows, sliced 5mm thick
- 1 onion, chopped
- 125g mushrooms, sliced
- 2 crushed garlic gloves
- 125ml cream
- 60ml basil pesto
- 375ml fresh breadcrumbs
- handful of thyme leaves
- salt, to season
- Preheat oven to 180°C. Heat 45ml Flora Gold on medium and sauté 4 medium baby marrows, sliced 5mm thick, 1 chopped onion, 125g sliced mushroom and 2 crushed garlic cloves. Season.
- Take off the heat and stir in 125ml cream and 60ml basil pesto. Divide between 4 small dishes.
- Melt 45ml Flora Gold and mix in 375ml fresh breadcrumbs and a small handful of thyme leaves. Season. Sprinkle over the dishes. Bake for about 25 minutes until golden. Serve immediately.
Magazine issue date: October, 2015