Bone Marrow Canoe Recipe: A lovely way to eat bone marrow. Roasted and then topped with this crumb, they make a cracking side to a steak dinner, or maybe a cheeky little lunch with a well-dressed salad.
Bone marrow is basically pure indulgence: wobbly and fatty, with the mellow, faint flavour of beef permeating through. Its uses are numerous and diverse. They shot to fame, or at least into the consciousness of an emerging and engaged food scene, in the 90s at St. JOHN with its iconic dish of roast bone marrow, toast, and a parsley and shallot salad. It is fantastic. Here is a similarly simple preparation. Serve it next to your favourite steak and enjoy the indulgence!
A different use for marrow bone canoes, my Beef Tartare with Barbecued Marrow Bone Toast brings smoke, richness, and sharpness in perfect balance.

Serves 2
Ingredients
Method
- Preheat the oven to 180°C.
- Place the bone marrow canoes on an ovenproof tray and season generously with sea salt. Roast for 10 minutes.
- Whilst they cook, tear the stale bread into chunks and blitz in a food processor to a coarse crumb. Add the parsley, garlic, anchovies, a pinch of salt, black pepper, and 1 tablespoon of olive oil. Blitz again until the mixture forms a vibrant green crumb.
- After 10 minutes, remove the bone marrow from the oven and spoon the crumb over each piece, covering the exposed marrow completely. Season lightly with a little more sea salt and return to the oven for 8–10 minutes, or until the crumb is crisp and golden.