Heat up the oven to quite high and roast the marrow bones for 20 minutes. While this is going on, chop up your parsley. Then add a sliced shallot, a few capers and dress with a squeeze of lemon and a drizzle of olive oil.
When the marrow bones are cooked, serve them with the parsley salad, toast and some coarse sea salt. Spread some of the marrow on the toast, sprinkle with salt and top with the salad. The marrow is gooey and rich and the toast is crunchy, with the parsley adding freshness and the capers, shallot and lemon juice cutting through the richness. .
