Serves 2

Time 30 min

Ingredients:

• 2 pieces beef marrow bone, split lengthways ("boats")
• ½ tsp flaky sea salt
• 50g fresh breadcrumbs (panko or torn stale bread)
• 2 tbsp 'nduja
• 1 tbsp olive oil
• 2 tbsp parsley, finely chopped
• 80ml red wine vinegar
• 2 tbsp honey
• 2 thick slices sourdough
• olive oil, for brushing

Method:

Preheat the oven to 220°c (425°f / gas mark 7)

Lay the marrow bones on a baking tray, marrow-side up, season with the salt. Roast for 15–20 minutes, until the marrow is soft and just starting to bubble at the edges.

While the bones roast, heat the olive oil in a small frying pan over medium heat. add the 'nduja and break it up with a spoon until it melts and turns the oil red, about 2 minutes.

Tip in the breadcrumbs, stir to coat, and fry, stirring often, until deeply golden and crisp, about 5 minutes. take off the heat and stir through the parsley.

In a small saucepan, combine the red wine vinegar and honey. bring to a simmer and cook until reduced by about half and syrupy, 5–6 minutes.

Brush the sourdough slices with olive oil and toast in a hot pan until charred at the edges, about 2 minutes per side.

Spoon the sweet red wine vinegar over the hot marrow, scatter generously with the 'nduja pangrattato, and serve immediately with the charred sourdough alongside.

Chef's notes & top tips:

Ask one of out butchers to split the bones lengthways for you rather than trying it at home.

Once the marrow looks glossy and just starts bubbling at the edges, it's ready — leave it too long and it melts away into the tray.

Make double the pangrattato and keep the extra in the fridge for up to 3 days, it's excellent over pasta too.

Swap the 'nduja for chorizo if you want something milder.

Finish with a squeeze of lemon if you want extra brightness against the richness.