The All in One Ultimate Restaurant List: St. John's signature recipe

Since opening in 1994 St. John has pioneered ‘nose to tail eating’, thanks to its use of offal and often ignored cuts of meat. It remains one of the capital’s best meat restaurants, and is the place to go for ox hearts, pig’s head and tripe. Co-owner Fergus Henderson has influenced a whole generation of chefs with his unfussy cooking using quality, British ingredients. This bone marrow salad recipe has been on the menu since the day the restaurant opened, and countless restaurants around the world have been replicating it for the last 20 years.

Roast bone marrow and parsley salad

12 x 7-8cm pieces of middle veal marrowbone
A healthy bunch of flat parsley, picked from its stems
2 shallots, peeled and very thinly sliced
1 modest handful of capers (extra-fine if possible)

For the dressing:
Juice of one lemon
Extra-virgin olive oil
A pinch of sea salt and pepper
A good supply of toast
Coarse sea salt

Put the bone marrow in an ovenproof frying pan and place in a hot oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will be if left too long (traditionally the ends would be covered to prevent any seepage, but I like the colouring and crispness at the end.

Meanwhile lightly chop your toss parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress.