Oven-roasted Marrow bones:
1kg of Marrow bones (ask your butcher to cut them in half longways- it allows you to access ALL of the marrow)
Salt and pepper to taste
Toasted slices of French bread.

Preheat the oven to 200 ‘C and place the marrow bones onto a baking sheet or in an ovenproof pan. Make sure that the bones are placed bone side down. Roast the bones until they are lightly browned or golden brown (this will take about 20 minutes). Some of the fat will have rendered from the bones but the majority of the marrow should stay in the bone. When ready serve immediately with the toasted French bread and with a dressed green salad to round the starter off or you can use it to top a steak to spice it up.