Bone marrow stuffing

• rapeseed oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• dry white breadcrumbs↗200g g
• bone marrow (ask your butcher)↗200g g

  cut into 2cm cubes

• chervil↗small bunch small bunch

  leaves finely chopped

• parsley↗small bunch small bunch

  coarsely chopped

Step-by-step instructions

1. 1

   Heat the oil in a pan. Sauté the onion for 8‑10 minutes until soft, transfer to a bowl and let cool. Preheat the oven to 200 °C/180 °C with convection/gas 6.

2. 2

   Add the remaining ingredients to the onion along with the seasonings and mix well. Spread the mixture into a heat‑proof baking dish about 22 × 12 cm. The stuffing is fairly crumbly, so press it with the back of a spoon if you need a denser texture. Bake for 35 minutes until the topping is dark‑golden‑brown with crispy bits on top.