Roast bone marrow and parsley salad

Name: Roast bone marrow and parsley salad
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Yield: 4
Ingredients: 4 Veal shinbones; 1 bunches of flat leaf parsley; 2 thinly sliced shallots; 1 handful of capers; 1 lemon

Raid your tool box to create a starter that packs a ligament-nourishing punch and builds your grip strength in the process

By Emily BadiozzamanPublished: 09 October 2015

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Tan, Still life photography, Peach, Leather, Natural material, Still life,

Recipe: Fergus Henderson

Photography: Dan Matthews

Benefits: Build lean muscle

Cost: ££

620 calories
51g protein
4g carbohydrates
42g fat (15g saturated)

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Yields:

Prep Time:

3 mins

Cook Time:

20 mins

Total Time:

23 mins

Ingredients

4 Veal shinbones
1 bunches of flat leaf parsley
2 thinly sliced shallots
1 handful of capers
1 lemon

Directions

1. Step 1
  Put the bone chunks in an ovenproof frying pan and place in the oven at 200C degrees, hole side down and leave them for about 20 minutes – until the centres are loose, but not dissolving.
2. Step 2
  Chop some parsley and toss in the shallots and capers before dressing with a squeeze of lemon and some olive oil.
3. Step 3
  Toast some wholegrain bread, top with the glutinous goodness and sprinkle some sea salt at the last minute for a contrasting crunch.