Roast Bone Marrow with Parsley and Sumac Salad
- 1 - 2 people Feeds
- 00h 05 Prep time
- 00h 15 Cook time
Roasted bone marrow is rich and full of flavour - perfect on toast with a sharp salad alongside. This style of serving roasted bone marrow was made famous by London restaurant St John - we've added our twist in the form of Turkish chilli and sour sumac.
The bone marrow troughs are ready-cut, meaning they're easy to cook and serve.
- Preheat the oven to 230C.
- Place the bones into a baking tray, cut side up. Cook for 15-20 minutes until the marrow is soft but not completely melted.
- Meanwhile, combine the parsley, red onion, chilli flakes, sumac, lemon juice and olive oil and mix well. Season with a little salt.
- Serve the roasted bone marrow with the salad, some toast and extra flaky sea salt.