Often described as Gods Butter, Bone Marrow is fatty, nutrient rich and ridiculously luxuriant!

Bone Marrow is one of the body’s building blocks, there are two kinds, Red and Yellow. Red bone marrow is responsible for creating blood cells (red, white and platelets) and Yellow produces fat, cartilage and bone. For our culinary purposes, it just means that sometimes you’ll see red pigment and blood vessels in the bone marrow, if you think this will make your guests squeamish, soak the bones in a simple brine overnight to leech out the colour before cooking.

Bone Marrow has dropped out of the western culinary landscape and to a large degree is now a enjoying a rebirth as a speciality of high end restaurants. It is however still readily obtainable from any domestic butcher, and it’s cheap!

Step 1: Prepare

Get your butcher to cut the bones in half across the bone (that's what I'm using) or length-ways if you prefer.

Soak the bones in a brine of 1 tablespoon of salt per litre of water overnight to extract any remaining blood and bleach the bones a little.

Step 2: BBQ the Bones

Place the bones on an oven proof dish to catch any marrow that leaks out when it is warmed. BBQ Roast until the marrow is just warm in the centre, it only takes 15 to 25 minutes and you don’t want to overcook it.

Step 3: Cook Till Just Soft

I always like the slight smokiness that you get from a charcoal fire.

The Bone Marrow is ready when it is soft, warm and a little of the marrow has melted and started to leak from the bones. This will take 15 minutes or so.