Adapted from Fergus Henderson of St. John, London
several pieces of marrow bone
half a bunch of flat-leafed parsley, coarsely chopped
2 shallots, finely chopped
salt and pepper
1. Drizzle olive oil and sprinkle salt all over bones. Roast in oven, about fifteen minutes each side.
2. Mix the rest of the ingredients together and serve on top of cooked bones.
3. Enjoy by scooping out the fatty goodness and spreading it on toast with the parsley salad.