Soak 100g (4oz) fresh breadcrumbs with 3tbsp milk for 2 minutes.
Top and tail a medium sized marrow and cut into 3cm thick rounds. Cut away and discard the seeds to form rings. Place in single layer on a baking tray.
Into the breadcrumbs, mix 175g (of 225g) grated Cheddar cheese, 50g roughly chopped pine nuts and 1tsp dried basil. Season to taste. Stuff the rings and sprinkle with the remaining cheese.
Cook at 180C for 30-40 mins until marrow is tender and cheese is browned.
One of the recipes I based the below on added smoked paprika, lemon juice, zest and parsley. It was more than fine without but might try adding one or more next time
Lightly dry fry 100g sliced chorizo (release a bit of oil, don't get anywhere near crispy) in a frying pan. Add to slow cooker pot leaving the oil in the frying pan. Top up the oil in the frying pan with a bit of olive oil and brown outside of 500g cubed pork shoulder/leg in batches. Remove and put into slow cooker pot leaving oil. Gently fry 1 chopped onion and two cloves garlic in the oil until starting to soften. Add to slow cooker pot.
To the slow cooker pot add a tin of tomatoes and enough chicken stock to nearly cover the pork. Cook on low for 6-8 hours.
Then add 100g rinsed green olives and a drained tin of chickpeas and salt and pepper. Cook for a further hour (basically heating the olives and chickpeas).
Couscous is a good accompaniment