Roast Bone Marrow with Parsley Salad
Hot, buttery roast marrow scooped onto crisp toast with a sharp parsley, caper and shallot salad.
- Time35 min
- LevelEasy
- Costabout £1.75 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 723kcal
- 37.7gcarbs
- 4.8gof which sugars
- 39.2gfat
- 15.7gsaturates
- 51.2gprotein
- 3.3gfibre
- 2.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Ask the butcher to split the bones lengthways, or buy them already cut. Lay them cut side up on a baking tray.
- 2
Roast for 15 to 20 minutes, until the marrow is soft, golden at the edges and just starting to bubble. Do not go longer or it will melt away.
16 min 40 s - 3
While they roast, make the salad. Toss the parsley, shallots and capers with the lemon juice, olive oil and pepper.
- 4
Toast the sourdough.
- 5
Serve the bones hot with the salad on the side. Scoop out the marrow with a small spoon, spread it on the toast, sprinkle with flaky salt and top with salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
