Roast bone marrow
Roasted bone marrow topped with a herb crust makes a starter with a difference that can all be prepared in advance. Serve with crunchy sourdough toast and a fresh side salad.
Ingredients
For the bone marrow
- 4 beef marrow bones, split lengthways (ask your butcher to do this for you)
- 4 tbsp breadcrumbs
- 1 tbsp capers, chopped
- 2 tbsp freshly chopped parsley
- 1 lemon, zest only
To serve
- mixed salad leaves, such as watercress, lamb’s lettuce and spinach
- handful radishes, finely sliced
- 1 shallot, finely sliced
- 2 tbsp walnut oil
- 1 tsp cider vinegar
- 1 tsp Dijon mustard
- hot buttered toast, preferably sourdough
Method
Preheat the oven to 220C/200C Fan/Gas 7. Arrange the marrow bones on a baking tray cut side facing up.
Mix together the breadcrumbs, capers, parsley and lemon zest and season with salt and pepper. Scatter over the cut side of the marrow bones.
Roast for 15–20 minutes, but check after 10 minutes to make sure it isn’t burning. The marrow needs to soften, but if it overcooks it may melt away, so be vigilant. When the herb crust is lightly brown, remove from the oven.
Meanwhile, put the salad leaves, radishes and shallot in a bowl. Whisk together the oil, vinegar and mustard and thin with a splash of water. Season with salt and pepper and drizzle over the salad.
Serve the bone marrow with the salad and buttered toast.
