25 minutes · Serves 4
Ingredients
- 8 halal beef marrow bones, split lengthways
- 1 large bunch flat-leaf parsley, leaves picked
- 2 shallots, very finely sliced
- 2 tbsp capers, drained
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Flaky sea salt and black pepper
- Thick slices of sourdough, toasted, to serve
Method
- Soak the bones in cold salted water for 2 hours if you have time, then pat completely dry. This draws out any traces of blood.
- Heat the oven to 220C (200C fan). Place the bones cut side up on a lined tray and season well with salt and pepper.
- Roast for 15 to 20 minutes, until the marrow is golden, bubbling at the edges and just starting to pull away from the bone.
- While they roast, toss the parsley, shallots and capers with the lemon juice and olive oil. Season lightly.
- Pile the salad next to the bones. Scoop the marrow onto hot toast, add a spoonful of salad and finish with a pinch of flaky salt.
Tip: Ask for the bones cut to 5 to 7cm so they stand up on the tray and cook evenly.
