Adapted from Fergus Henderson’s recipe

4 centre-cut beef Marrow Bones, about 2 inches 1/2 cup parsley, chopped 1 shallots, thinly slice 1 tsp. capers 1 tsp. olive oil 1 tsp. fresh lemon juice Coarse Sea Salt salt, to taste

Method:

1. Preheat the oven to 190C/gas 5.

2. Put the Marrow Bones into an ovenproof frying pan or roasting dish. Roast the bones for 20 minutes, until the marrow is loose and giving, but not melting away.

3. Combine the parsley, shallots and capers in a small bowl.

4. In a separate bowl, whisk together the lemon juice and olive oil to make a dressing.

5. To serve, toss the parsley mixture with the dressing and season to taste with salt and freshly ground black pepper. Scrape the Marrow from the bones onto the toast and season with a little coarse sea salt. Top with a small spoonful of parsley salad.

Grilled Marrow Bones with Onion Marmalade and Fried Parsley

Adapted from Eric and Bruce Bromberg of Blue Ribbon ~ Serves 4

8 Centre-cut Beef Marrow Bone Boats Coarse Sea Salt, as needed Vegetable oil, for frying 1 bunch parsley, leaves picked, rinsed, and completely dried 8 (½-inch thick slices) country-style bread Onion Marmalade (see recipe below), for serving

Method:

1. Place the Bones in a large bowl. Combine ½ cup salt with 6 cups cold water; pour over the bones. If the water does not cover the bones, add a solution of 1 cup water to 2 tablespoons salt at a time, until the bones are covered. Soak bones in the refrigerator for 48 hours. The first day, change the salt water every 8 hours. The second day, change it every 12 hours, until the bones are bleached of color. Drain well. (If you skip this step you can still eat the bones, they just won’t be as stunningly white.)

2. Preheat the grill to medium heat (about 350°F). Fill a small pot with 2 inches oil. Place pot on grill and heat oil to 360°F. Fry the parsley leaves, in batches, until they turn deep green, 20 to 30 seconds. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle leaves lightly with Coarse Sea Salt. (You can also do this on the stove.)

3. If using vertical Tunnel Bones, place a sheet of heavy-duty aluminum foil on the grill grate and arrange Bones, upright, on foil. If using canoe Bones, lay the Bones, marrow-side up, directly on the grill in the direction of the grate so they stay steady. Close cover and cook bones until the Marrow is golden, bubbles gently around the edges, and you can easily insert the tip of a knife into the marrow, 10 to 15 minutes. If the marrow turns translucent and begins to separate from the bone, it is overcooked. Use tongs to transfer Marrow Bones to a spatula, then to a platter.

4. Grill the bread slices, uncovered, until golden brown on both sides, about 1 minute.

5. Serve marrow bones with thin spoons or knives for spreading, alongside toasts, onion marmalade, parsley and salt.

Thick slices of crusty bread, toasted Serves about 4 Roast about 20 minutes