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about 8 slices of sourdough bread

1 lemon, cut into wedges

Bone marrow has recently regained popularity, largely due to the efforts of chefs like Fergus Henderson, who often serves it at his restaurant, St. John’s, in London. Our version pairs rich marrow with a punchy caper and herb dressing. If you’re feeling indulgent, serve the buttery marrow on brioche toasts instead of sourdough.

Preheat the oven to 190°C/Gas 5. Lightly season both ends of the marrowbones with salt and pepper and place in a roasting tin. Roast for about 20 minutes until the marrow is soft and will come away from the bone when you prod it lightly. Take care not to over-roast or the marrow will melt into an oily mass.

To make the dressing, put all the ingredients into a food processor and pulse until the mixture forms a rough paste. Check the seasoning, then spoon into small individual serving bowls.

When the marrowbones are almost ready, toast the bread. Stand the marrowbones upright on warm serving plates with the toasted sourdough, lemon wedges and bowls of caper and herb dressing on the side.