1 cup (28g) pickled flat-leaf parsley leaves
1 teaspoon (5ml) champagne vinegar
1/2 teaspoon extra virgin olive oil
Flaky sea salt
Cracked black pepper
Toasted slices of bread
Pickled Mustard Seeds
Preheat oven to 450°F (232ºC). Place marrow bones, marrow side up, on a tray or in an ovenproof skillet. Roast until bones are lightly browned, about 20 minutes. (Some fat will render from the marrow, but majority of marrow should stay in the bone.) Meanwhile, in a small bowl, toss parsley with vinegar and olive oil. Sprinkle bones with salt and pepper. Serve bones immediately, with toasts, pickled mustard seeds, and parsley salad.