- 6 large beef marrow bones
- 1 cup water
- sunflower oil, for frying
- 24 capers
- 1 baguette
- extra virgin olive oil, for brushing
- 30 g parsley, chopped
- 1 clove garlic, crushed
- 1 lemon, juiced
Preheat the oven to 180°C.
Place the marrow bones and water in an ovenproof dish and cover with foil. Roast for 30 minutes until soft and cooked through.
Increase the oven’s temperature to 200°C and remove the foil. Roast for a further 15 minutes until the marrow and bones are dark brown on top.
Heat the sunflower oil in a pan. Drain the capers, open them slightly and deep-fry until crispy. Drain on kitchen paper and set aside.
Thinly slice the baguette lengthways, brush with olive oil and bake until golden brown.
Mix the parsley and garlic, then add a little lemon juice and the fried capers.
To serve, spread some bone marrow onto each piece of toast and sprinkle with the parsley-and-caper mixture.
Cook's note: Buttery, roasted bone marrow is one of my favourite foods. The flavour works beautifully with crispy capers, lemon and garlic.