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  • Bone Marrow with Caramelised Onion, Parsley & Shallot Salad with Toast

    Bone Marrow with Caramelised Onion, Parsley & Shallot Salad with Toast

    By Barry Horne

    (Serves 4 as a starter or light lunch)

    4 split marrow bones
    2 large onions
    100g butter
    Small bunch of parsley
    1 x large echalion shallot
    4 x slices of toasted sourdough to serve
    1tbsp of cider vinegar
    Salt & pepper

    Prepare the onions first ahead of time. Slice both onions, They don't have to be cut super fine as they will be cooked down. Put a saucepan on a low heat and add the sliced onions along with the butter and a good pinch of salt and give a stir. Put the lid on and leave on a low heat stirring every few minutes. Cook until very soft and slightly coloured this can take between 30-40 mins.  Preheat the oven to 200 degrees C.
    Put the bone marrow on an oven tray and season with salt and pepper. Place in the oven and roast for 8-10 mins.
    While they are roasting, finely slice your shallots and pick your parsley into whole leaves and combine in a small bowl, season with salt and pepper and add the vinegar. Toast the slices of sourdough in the oven or a toaster.
    Once everything is ready bring the dish together . Place the bone marrow on a serving plate and top with the caramelised onions. Garnish with the shallot and parsley salad and toasted sourdough on the side.