Yes! Yes! So happy when I can get bonemarrow. I love its creamyness. So here the recipe for a fairly quick sandwich; you’ll have to wait for the bonemarrow to cook, once cooked it’s a matter of minutes.
- flat breads
- dill mustard
- flat leave parsley
- maldon salt
- line a pirex wiht aluminum foil and preheat the oven at 220°C, cook the bonemarrow for at least 15 minutes;
- once cooked take it out of the bones and leave to rest;
- spread the dill mustard on the flatbreads, add the sliced onions and mushrooms, add the caperrs and the chopped flat leave parsley;
- add the sliced bonemarrow on top, close the flatbread and serve.