Roasted Bone Marrow with Parsley and Sorrel Salad

Roasted Bone Marrow with Parsley and Sorrel Salad is not only decadently delicious but bone marrow is packed with nutrition so you are also being good to yourself whilst indulging.

Roasted Bone Marrow with Parsley and Sorrel Salad

My food tastes are ever evolving. I remember the first time we went to Fergus Henderson’s St John restaurant years ago and being intrigued by his Roast Bone Marrow and Parsley Salad which was his signature dish and is still on the menu today. At the time I was not adventurous enough to try it. This seems surprising to me to look back on this, as very little food these days intimidates me and the thought of eating bone marrow doesn’t seem outlandish as it once did.

Roasted Bone Marrow with Parsley and Sorrel Salad

The inclusion of bone marrow on a menu is no longer shocking, most recently I was served a magnificent portion at Oslo in Hackney where they presented six deliciously huge shafts with hunks of bread for scooping out the unctuous melting marrow on a giant wooden board. It has also become very accessible to buy and there was a bit of a fuss when Waitrose started stocking it last year as part of their forgotten cuts range.

Roasted Bone Marrow with Parsley and Sorrel Salad

Roasted Bone Marrow with Parsley and Sorrel Salad

At home, we regularly devote Sunday afternoons to creating wonderful Osso Bucco Milanese which has become one of our favourite family dishes. It is now so prevalent as part of our everyday ingredients that my husband I randomly bought bone marrow from separate vendors over the weekend for our meals this week, so our kitchen this week is bursting with this under appreciated cut of meat.

Roasted Bone Marrow with Parsley and Sorrel Salad

It’s encouraging to think that I, along with the rest of the British nation, are becoming more open minded about the food we eat, it’s not all shepherds pie, spaghetti bolognaise and roast dinners anymore. Although I do make a mean version of all three. The current food revolution in this country has been long overdue and seems to be picking up more steam year on year as we are embracing, not only our own discarded food heritage, but also launching headlong into discovering the best bits from other countries too. It is like we have been starved for decades living on our continued food rationing, not realising that the world has moved on. Well, in the past 15 years so have we and we’re throwing ourselves into every fad with gusto, hence the popularity for food trucks and street food. Let’s see which trends stick.

Roasted Bone Marrow with Parsley and Sorrel Salad

I opted yesterday to roast the bone marrow simply with a parsley salad, the way Fergus Henderson does it, adding citrusy sorrel to the proceedings to freshen it up. The marrow bones only take 15 minutes in the oven so they were quick to prepare for such a joyous treat. Plenty of fat dripped into the roasting dish which I promptly drained into a jar for roast potatoes at a later date. I also prepared more bone marrow than I needed which meant I could scrape out the marrow that I didn’t immediately want to put it in the fridge for an instant flavour injection for future meals. The marrow is wonderful for adding to sauces and stews, contributing a unique umami flavour and meaty depth, like the best stock cube you could imagine. I then put the leftover roasted bone shafts in a huge casserole dish with leeks, onions, carrots, bay, thyme and seasoning, filled it with water and simmered for hours to create an unparalleled beef broth.

Bone Marrow is also crazily good for you, nutrient dense and high in protein and the best kind of fats, so although it feels luxurious to eat, you can feel extremely saintly. And if you are still not convinced, it is excellent value. I bought 2kg for £6 which I will reap the benefits from for many meals to come over the next few weeks.

Roasted Bone Marrow with Parsley and Sorrel Salad

Roasted Bone Marrow with Parsley and Sorrel Salad is not only decadently delicious but bone marrow is packed with nutrition so you are also being good to yourself whilst indulging.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 people

Ingredients

  • 4 Bone Marrow Shafts
  • 2 garlic cloves crushed
  • 50 g sorrel
  • 40 g parsley leaves
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 30 ml extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Pre-heat the oven to 200°C.
  • Place the bone marrow shafts, bone side down into a large baking dish. Sprinkle the crushed garlic and some seasoning along the shaft then place in the oven and roast for about 15 minutes. The bone should just be turning gold at the edges and the marrow glistening. Remove from the oven
  • Whisk together the Dijon mustard, lemon juice and seasoning and then pour in the olive oil in a slow steady stream, whisking it in until fully emulsified.
  • Toss the parsley and sorrel together then drizzle the dressing over and serve with the hot bone marrow.

Roasted Aubergine and Courgette with Sumac and Herbs

These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.

Roasted Aubergine and Courgette with Sumac and Herbs

This is an excellent standby week night meal which takes moments to prepare. The vegetables don’t even need peeling, just minimal chopping and then 30-40 minutes roasting in the oven.

Aubergines and courgettes are often misunderstood vegetables as they seem difficult to cook correctly. Sometimes with watery or oily results.

However this recipe is so easy and absolutely foolproof that aubergines and courgettes will become your absolute go-to veg choice when you are looking for a quick meal.

courgette and aubergine3

Why this recipe works so brilliantly

  • Minimal prep time so ideal if you need a hands off dinner.
  • The sumac, fresh herbs and lemon balance out the richness of the roasted vegetables.
  • You can make ahead as this dish is just as good eaten at room temperature.
  • Roasted Aubergine and Courgette can accompany a variety of different meals.

If you need more veggie side dishes then why not try:

English Mint Potato Salad
Garlicky Slow Braised Tomato and Aubergine
The Best Homemade Coleslaw

courgette and aubergine

Do you need to salt aubergines?

Yes and no. Years ago aubergines were much more bitter so they required salting to make them more palatable. The bitterness has been bred out of them now though so there is no more need to salt for that purpose. However, aubergines do soak up a lot of oil when cooking so salting them prior to cooking helps the aubergine to absorb less oil.

I’m happy to report though that there is no need to salt the aubergines in this recipe. We are looking for speed here.

TIP:  If you feel the end result is too oily then you can pat the vegetables dry with clean kitchen paper before tossing with the herbs and lemon.

What is Sumac?

Sumac is popular in middle eastern cooking. It has a tart lemony flavour. Lovely sprinkled over salads, grilled meats or vegetables.

Here it adds a tanginess to the roasted vegetables, cutting through the richness of the olive oil.

How to Roast Aubergine and Courgette

There is minimal prep involved here.

  1. Cut each vegetable into 8 wedges, by slicing in half width ways, then cutting the halves length ways twice.
  2. Toss in the olive oil, sumac and salt and pepper.
  3. Roast for 30-40 minutes (depending on how large your vegetables were to begin with).
  4. Finally toss with the fresh herbs and lemon.

Roasted aubergine and courgette2

What to serve with Roasted Aubergine and Courgette

  • Lamb Kebabs
  • Roasted Chicken
  • Toss through with pasta for a vegan main dish
  • Serve drizzled with garlicky yoghurt
  • Take to a pot luck for a healthy veggie option

If you make this Roasted Aubergine and Courgette with Sumac and Herbs then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Roasted Aubergine and Courgette with Sumac and Herbs

These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.
Prep Time10 mins
Cook Time35 mins
Course: Side Dish
Cuisine: Middle Eastern
Servings: 4 people
Calories: 210kcal

Ingredients

  • 2 aubergines
  • 2 courgettes
  • 60 ml olive oil
  • ¾ teaspoon sumac
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 10 g mint leaves roughly chopped
  • 10 g coriander leaves roughly chopped
  • 10 g parsley leaves roughly chopped
  • Wedge of lemon

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Prepare the courgette and aubergine by slicing off the stems. Cut each one in half width ways. Halve each again lengthways and then cut into 16 wedges in total.
  • Place the wedges on a baking tray then toss with the olive oil, sumac and salt and pepper.
  • Roast for 30-40 minutes, checking halfway through to give a good mix around.
  • Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven.
  • Sprinkle over the fresh herbs, mixing together with a squeeze of lemon.

Notes

  • Cut aubergine browns quickly so don’t leave it hanging around the kitchen after you have turned it into wedges.
  • You can enjoy this dish hot from the oven or cooled and served at room temperature.
  • Lovely served with grilled lamb or chicken or tossed through pasta for a vegan option.

Nutrition

Calories: 210kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 821mg | Fiber: 8g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg

Update Notes: This recipe was originally posted in 2014, but was updated in August of 2019 to make the recipe instructions clearer as well as nutritional information and expert tips.