This recipe is from St. John, a top London restaurant.
Roast bone marrow with parsley salad
Ask your butcher to cut the calf bones to a length of seven to eight centimetres and roast them in the oven for 20 minutes. In the meantime, cut best-quality ryebread into slices and place it under the grill.
Prepare a salad from parsley, thinly sliced shallots and a few capers and season with an olive oil and lemon juice dressing.
The bone marrow is cooked when it has come away from the bone and looks crispy.