2 beef/veal bone marrow – 100-120mm long. Cut down the centre to create 2 ‘canoes”

4 finely diced shallots

2 cloves garlic

75g butter

handful chopped parsley

50g breadcrumbs

salt and black pepper

zest 1 lemon

sourdough bread sliced

oil for griddling

serve with pickled walnuts and gherkins


1. Gently fry the shallot and garlic in the butter for 3 minutes

2. Scoop out the bone marrow and chop well, add to the pan. Turn off the heat. Add the crumbs, parsley etc

3. Spoon back into the marrow and cook for 10-12 minutes at 200c in oven.

4. Oil the bread and griddle til nicely charred

5. Spread the marrow on toast and serve with pickled walnuts and gherkins