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Rich, buttery and wonderfully old-fashioned. Roast them and spread the marrow on hot toast with a sprinkle of sea salt, or use them to make a deeply flavoured broth. Pack of 2.
How to cook
This is the St. John classic. Coat the bones in oil and stand them upright on a tray.
Roast at 220°C for about 15 minutes, until the marrow is golden, soft and just starting to bubble.
Make a sharp parsley salad with shallots, capers, lemon juice and olive oil. The acidity cuts through the richness.
Scoop the marrow onto toasted sourdough, sprinkle with sea salt and pile the salad on top.
For broth, roast the bones first, then simmer with veg and water for 4 to 6 hours.
Rich, buttery and wonderfully old-fashioned. Roast them and spread the marrow on hot toast with a sprinkle of sea salt, or use them to make a deeply flavoured broth. Pack of 2.
How to cook
This is the St. John classic. Coat the bones in oil and stand them upright on a tray.
Roast at 220°C for about 15 minutes, until the marrow is golden, soft and just starting to bubble.
Make a sharp parsley salad with shallots, capers, lemon juice and olive oil. The acidity cuts through the richness.
Scoop the marrow onto toasted sourdough, sprinkle with sea salt and pile the salad on top.
For broth, roast the bones first, then simmer with veg and water for 4 to 6 hours.