Directions

1. Place the bone marrow bones into a large container and cover with cold water. Add enough salt to make the water well seasoned.
2. Brine in the fridge for 6 hours.
3. Remove the bones from the brine, pat dry thoroughly, and place onto a lined baking tray.
4. Lightly brush with olive oil, then season the exposed marrow generously with Lane’s SPG.
5. Roast in a 125°C oven for 30 minutes, until the marrow is soft and just starting to render.
6. Remove from the oven and sprinkle a small amount of brown sugar over the marrow.
7. Torch until caramelised, or return to a 200°C oven for a few minutes until bubbling and golden.