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Roast Bone Marrow with Parsley and Sumac Salad

  • Feeds 1 - 2 people
  • Prep time 00h 05
  • Cook time 00h 15

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. 

  1. Preheat the oven to 230C.
  2. Place the bones into a baking tray, cut side up. Cook for 15-20 minutes until the marrow is soft but not completely melted.
  3. Meanwhile, combine the parsley, red onion, chilli flakes, sumac, lemon juice and olive oil and mix well. Season with a little salt.
  4. Serve the roasted bone marrow with the salad, some toast and extra flaky sea salt.

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