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Smalls Bar's radishes with bone-marrow rouille

"Smalls bar's radish with bone marrow is delicious. I'd love to get my hands on the recipe."

Frank Blatchford

Auckland, New Zealand

To request a recipe, email or send us a message via  Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

16 mixed radishes, trimmed, scrubbed, halved lengthways or quartered Extra-virgin olive oil and beetroot powder to serve   Bone-marrow rouille 1 egg, at room temperature 80 gm peeled, diced sebago potato 40 gm bone marrow, from about 1kg split marrow bones ¼ tsp butter ¼ tsp dried chilli flakes


  • 01
  • For bone marrow rouille, cook egg in a saucepan of simmering salted water over medium heat for 8 minutes (just under hard-boiled), place in cold water to cool, then peel and set aside. Meanwhile, boil potato in a separate saucepan until tender (10-14 minutes). Drain and set aside. Heat a frying pan over medium-high heat, add butter and fry marrow until browned at the edges (1-2 minutes). Transfer to a blender along with chilli flakes, egg and potato and blend until smooth (2-3 minutes).
  • 02
  • Arrange radishes and spoonfuls of bone-marrow rouille on plates, drizzle with extra-virgin olive oil, dust with beetroot powder and serve.

Beetroot powder is avaliable from Herbie's Spices. Order marrow bones from a butcher.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

April 2016

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