Ingredients: • 6 marrow bones • Olive oil • Salt and pepper • A handful of parsley, finely chopped • 1 red onion, finely diced • 50g capers • Zest of 2 lemons • 1/3 cup olive oil • ½t grated fresh horseradish • 1 loaf of sourdough bread, thickly sliced Directions: Preheat the oven to 180ºC. Place the marrow bones on a baking tray, drizzle a little olive oil over them and season with salt and pepper. Roast for 15 to 20 minutes. Make the gremolata while the bones are in the oven. Combine the parsley, onion, capers, lemon zest, olive oil and the fresh horseradish, and season to taste. Remove the bones from the oven and scoop the marrow out of each one. Toast the bread slices and spread the marrow onto the toast. Garnish with gremolata and serve immediately. Serves 2 to 3 This recipe originally featured in the June 2012 issue of House and Leisure.