Bone marrow is wildly underrated as a food.
It seems to have quite a following amongst ruddy cheeked old gentleman with a love of red wine and all things meat based… but less-so when it comes to the young. And I don’t think that’s fair.
It’s delicious, rich, unbelievable when spread on toast and cheap as hell.
It kicks patÃª’s (and foie gras’) butt if you ask me.
Ludicrously simple to make, I suggest serving it with a little jar of your own home-made green sauce to wow your guests with.
The rich, saltiness of the roasted marrow is a marriage made in heaven with the tangy, sharp salsa verde.
For a light supper or a generous starter for two, you’ll need:
3 cuts of bone marrow (my local supermarket sells them in the meat aisle, or you could ask your butcher. They’re about 70p)
Handful of fresh basil
Handful of flat-leaf parsley
1 tbsp of capers
1 small clove of garlic, crushed
1tsp red-wine vinegar
Sourdough bread, sliced and toasted
Pre-heat your oven to 200C/390F. Pop your bones into the pan, marrow side up. Sprinkle with flaked sea salt and a grind of pepper. That’s all they need!
Put into roast for about 20-30mins. Keep an eye on them, once they’re brown and bubbling they’re done.
While they’re bronzing away, make your sauce. In a food processor or a pestle and mortar, beat together the basil, parsley, capers, anchovies, garlic, vinegar and a good few glugs of olive oil. You just want enough for it to stop looking like it just came out of the lawn mower and start looking like a creamy, smooth sauce. Put it to one side (this stuff can keep for a week, sealed in the fridge and is killer on sandwiches, meat or veggies).
When the marrow’s ready, toast your bread and serve it all up sharpish!
Two knives and a little spoon are all the tools you need.
Scoop a little of the marrow onto your bread, top with sauce and dig in!
Pair it with a nice bottle of wine and you will be in heaven.
Go on, make to-marrow!
(You might have to say that last line out-loud for it to work… go on, no one’s listening.)