Roasted bone marrow with raw honey
Marrow bones cut lengthwise, roasted until the fat bubbles, finished with a drizzle of raw honey and a heavy sprinkle of salt. Eaten by scooping.
- Variant
- animal based
- Prep
- 5 min
- Cook
- 20 min
- Serves
- 2
Ingredients
- 014 beef marrow bones (centre-cut, around 8 cm long), sliced lengthwise by the butcher
- 022 tbsp raw honey
- 03Flaky sea salt
Method
Preheat the oven to 220C.
Place the marrow bones marrow-side-up on a baking tray. Sprinkle with a small pinch of regular salt over the marrow.
Roast for 18-22 minutes. The marrow should be soft and bubbling, with a slight gold colour on top. The bones will be very hot — let them rest 3 minutes before plating.
Transfer the bones to plates. Drizzle the raw honey over the bubbling marrow — it will hiss and partially caramelise on contact.
Finish with a generous pinch of flaky salt over the top of each bone.
Eat with a small spoon, scooping the marrow out of the bone. The contrast of fat-salt-honey-marrow is the entire point.