2 tbsp olive oil
2 beef marrow bones, cross-cut lengthways so the marrow is exposed
1 clove of garlic, minced
1 sprig of thyme, leaves picked
Small pinch of cayenne
Pinch of salt and pepper
Zest and juice of ½ lemon
1 French shallot, very finely sliced
½ bunch parsley, leaves picked and two stalks reserved
Square bread toast, to serve
Preheat the oven to 200°C.
In a mortar and pestle, pound the garlic with the salt and then add the thyme, parsley stalks and cayenne and pound again until a paste forms. Add 1 tablespoon of the olive oil. Brush the paste over each bone marrow half. Place on a baking tray and roast for 15-20 minutes.
Mix the parsley leaves with the shallot, a splash of lemon juice and remaining olive oil.
Serve the marrow with the parsley salad and hot toast.