Bone Marrow Toast

Written By Lazy Bun

A fantastic way to enjoy our Canoe Bones!

Ingredients

Serves 2–4 (depending on appetite)

  • 2–4 canoe bones

  • Sea salt & freshly cracked black pepper

  • 1 small garlic clove

  • Zest of ½ lemon

  • Small handful flat-leaf parsley, finely chopped

  • Good-quality sourdough bread, sliced thick

  • Olive oil or butter, for brushing

  • Flaky sea salt, to finish

    Optional extras:

  • Capers, finely chopped

  • Red onion or shallot, very finely diced

  • A few drops of lemon juice

  • Chilli flakes

Method:

1.      Preheat the oven to 220°C (200°C fan). Place the canoe bones on a baking tray and season generously with sea salt and black pepper.

2.      Roast for 15–20 minutes, until the marrow is soft, glossy and just starting to melt and pull away from the bone. It should be buttery, not completely liquid. Remove from the oven and set aside.

3.      Finely grate the garlic into a bowl. Add the lemon zest and chopped parsley. Mix well and set aside. (This fresh element is key — it cuts through the richness of the marrow.)

4.      Brush the sourdough slices lightly with olive oil or butter. Toast on a hot griddle or under the grill until deeply golden and crisp on both sides.

5.      Spoon the warm bone marrow generously over the toasted sourdough.

6.      Season lightly with flaky sea salt and black pepper.

7.      Finish with the parsley-lemon topping and any optional extras you like — capers and a squeeze of lemon work beautifully.

Lazy Bun
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