Recipes

Bone marrow canoes, parsley & garlic crumb

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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!

Close-up of bone marrow canoes with a garlic and parsley crumb.

Serves 2

Ingredients

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Directions

  1. Preheat your oven to 180°C.
  2. Lay the bone marrow on an oven-proof tray and season well with sea salt.
  3. Place in the oven and cook for 10 minutes.
  4. Meanwhile, tear the stale bread into a food processor and blitz to a coarse crumb.
  5. Then add the parsley, garlic, anchovies, a pinch of salt, black pepper, and 1 tablespoon of olive oil. Blitz again until you have a green crumb.
  6. After 10 minutes, remove the bone marrow from the oven and spoon on the crumb, so that it covers the whole bone. Season again with a little more sea salt and return to the oven for another 8-10 minutes, until the crumb is crisp and golden.

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.