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Roasted Bone Marrow with Chives & Shallots

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Bone marrow makes a great starter or snack and although it can seem intimidating – it shouldn’t be! This super easy recipe is a great starting point if you’ve never played about with it before and once you’ve got the cooking of the marrow down, you can try a variation of toppings!




Start by preheating a griddle pan in Roccbox and rub the sliced bread generously with olive oil. Pop the oiled bread in the hot pan and toast in Roccbox for 2-3 minutes, flipped over halfway through. Set to one side.


Pop the veal bones into a cast iron pan with the marrow facing upwards and cover with foil. Put the tray into Roccbox for 4 minutes.


Rotate the pan 180 degrees and cook for a further 4 minutes.


Check the marrow is cooked and score with a small knife into a diamond pattern. Sprinkle each piece of marrow with a generous pinch of sea salt and top with the chives and shallots.


Spoon the marrow out and spread on toast to eat.

Oven Temp.
  • 2 Veal Bones, split lengthways
  • 3 Tbsp Chives, chopped
  • 3 Tbsp Shallots, finely diced
  • 4 Slices of good quality ciabatta
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