Roasted Bone Marrow, Parsley & Mustard Salad

Dining table of cooked bone marrow and salad

If you are looking for contrasting textures and flavours, then this dish has it all for a decadent starter. Unctuous bone marrow spread liberally on a toasted slice of sourdough, topped with a vibrant, fresh parsley and mustard salad for much needed acidity. The delicate crisp finish of Showerings will also help cut through the richness.

Ingredients: Serves 4

  • 2, 5” long marrow bones, cut in half lengthwise (four halves total)
  • 1 small shallot, finely diced
  • 1 1/2 tbsp whole grain mustard
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp runny honey
  • 1/4 tsp salt
  • Leaves from a small bunch of parsley, roughly chopped
  • Sourdough bread, to serve
Raw bone marrow and seasoning on


1. Preheat your oven to 230°C (450°F) and arrange the bones on a baking tray, cut side facing up. Season them with salt and pepper, then roast for 15-20 min until the marrow has browned on top and is no longer solid.

2. Meanwhile, make the parsley and mustard salad: add the diced shallot to a bowl along with the mustard, vinegar, oil, honey, and salt. Stir to combine, then add the chopped parsley and stir once or twice more to coat. Taste and adjust seasoning with more salt, vinegar, or honey if necessary.

Mixing the parsley and mustard salad

3. When the marrow bones are done cooking, remove the tray from the oven and toast a few slices of sourdough. Plate the bones, then garnish each one with the parsley salad. To eat, spread the bone marrow and parsley salad on a slice of the toasted sourdough.

Single plate of half-eaten seasoned bone marrow with bread