This dish has been created by Pat Whelan and Katy McGuinness for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Foodstore. Katy suggests that "This is a rich and delicious starter, probably best followed by a light main course. Or a nice lie-down!"
Serves 4 | 10 mins prep
- 4 sections of marrow bones, about 10 cm long, split lengthway
- Sea salt
- Freshly ground black pepper
- Smoked sea salt
- 100 g Desmond cheese, finely grated
Preheat the oven to 2000C / fan 1800C / gas mark 6.
Lightly season the exposed sides of the marrow bones and roast in the oven for 6–8 minutes until the marrow is soft. Sprinkle the surface with the cheese and a little smoked sea salt and place under the grill until nicely browned.
Serve with toasted sourdough bread.