Marrow bone canoes & crumbs

Marrow bone canoes & crumbs

Marrow bone canoes & crumbs

Recipe by


  • 2 Marrow Bone Canoes

  • 1 tsp fennel seeds

  • 45g fresh breadcrumbs

  • zest and juice of a small unwaxed lemon

  • scant tsp of dried chilli flakes

  • 1 tbsp extra virgin olive oil

  • 1 tbsp baby capers

  • 2 small cloves of garlic, grated

  • heavy grind of black pepper

  • 35g lightly toasted hazelnuts, finely chopped

  • 15g fresh tarragon leaves, very finely chopped

  • flaked sea salt

  • 1 unwaxed lemon


  • Turn the oven on to 200°C.
  • Place the fennel seeds into a wide frying pan and toast over a medium heat.
  • Add the bread crumbs and dry fry until beginning to crisp.
  • Grate in the lemon zest.
  • Squeeze over the lemon juice and stir it in.
  • Evaporate the lemon juice completely. This will leave you with lightly soured crumbs.
  • Add the oil, capers, chilli flakes, black pepper, and hazelnuts.
  • Continue to stir constantly until all is very crisp and nicely coloured (this takes care, constant stirring and patience).
  • Season well with sea salt and then cool.
  • When cooled, mix through all the fresh herbs.
  • Place the marrow bone canoes in a tray; if they wobble, steady them with a little scrunched-up tinfoil, and season lightly.
  • Roast them for 8 minutes.
  • Remove the marrow bones, and load each canoe heavily with the crumb mix and then return them to the oven for 3 minutes.
  • Serve with a teaspoon and a lemon wedge.