Recipes

Bone marrow canoes, parsley & garlic crumb

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

Shop the ingredients

Method

  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.