Simon Rimmer served up baked stuffed bone marrow on Sunday Brunch.
The ingredients are: 2 beef/veal bone marrow – 100-120mm long. Cut down the centre to create 2 ‘canoes”, 4 finely diced shallots, 2 cloves garlic, 75g butter, handful chopped parsley, 50g breadcrumbs, salt and black pepper, zest 1 lemon, sourdough bread sliced and oil for griddling.
To serve: pickled walnuts and gherkins.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.