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Roasted Marrow Bones

Roasted marrow bones may not seem like the most appetizing dish, but don’t knock it until you try it! It’s packed with flavour and super quick to make


SERVES 4–6 • TOTAL TIME 35 minutes


Head of garlic 1

Marrow bones, cut into large discs 4

Sea salt 

Parsley 20 g

Handful of capers 

Baby onion, thinly sliced 1 

Lemon zest 1 tsp

Olive oil, to drizzle

Fresh bread, toasted



1. Preheat the oven to 220ºC.

2. Cut the garlic head in half and place both halves, coated in a bit of olive oil and seasoned, in tinfoil. Close the tinfoil and place in the oven to roast. Check often to prevent burning and remove when golden.

3. Place the marrow bones in a baking tray and season well with salt. Bake for 20 minutes until the marrow is a jelly-like consistency. Do not overcook as the marrow will liquify. Remove from the oven to cool.

4. Assemble the salad by tossing together the parsley, capers, onion and lemon zest, finishing with a light drizzle of olive oil.

5. Serve the marrow bones with the parsley salad, roasted garlic and toasted bread.


Stylist: Jezza-Rae Larsen
Photography: Callen Jefferson/


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