Bone Marrow Crumpets with Caviar and Chive Crème Fraîche

⏱ 150 min · Serves 6

Yeasted crumpets cooked in foaming bone marrow butter until the honeycomb holes are lacquered and crisp, then crowned with cool chive crème fraîche and a glossy spoonful of caviar. Two bites of pure, savoury decadence — the sort of canapé that stops a dinner party dead.

Per serving: 392 kcal · 13.5g protein · 34.0g carbs · 22.0g fat

Ingredients

• 3 beef marrow bones, cut into 5cm canoes (about 400g, ask your butcher)
• 250g strong white bread flour
• 1 tsp fast-action dried yeast
• 1 tsp caster sugar
• 1 tsp fine sea salt
• 1/4 tsp bicarbonate of soda
• 320ml whole milk, warmed to blood temperature
• 100ml warm water
• 30g unsalted butter, for the pan
• 100g crème fraîche
• 1 tbsp finely snipped chives, plus extra to finish
• Finely grated zest of 1/2 lemon
• 50g caviar or good oscietra/trout roe
• Flaky sea salt and cracked black pepper
• Neutral oil, for the rings

Method

1. Soak the marrow bones in cold salted water for 1 hour, changing the water once, then drain and pat dry. Roast at 220C/200C fan for 15-18 minutes until the marrow is soft and translucent.
2. Scoop the hot marrow into a small bowl (you want about 80g), pick out any bone shards, and set aside somewhere warm so it stays liquid. Season lightly with salt.
3. Whisk the flour, yeast and sugar together. Beat in the warm milk and water to a smooth, thick batter — the consistency of double cream. Cover and leave somewhere warm for 1 hour, until bubbling and risen.
4. Stir the salt and bicarbonate of soda into the batter along with 2 tablespoons of the melted marrow. Rest 15 minutes; it should look foamy and alive.
5. Mix the crème fraîche with the chives, lemon zest, a pinch of salt and a grind of pepper. Chill.
6. Set a heavy non-stick pan over low-medium heat. Add the butter and 2 more tablespoons of marrow and let it foam. Oil the insides of 3-4 crumpet rings (or 8cm metal rings) and set them in the pan.
7. Pour batter 1.5cm deep into each ring. Cook 8-10 minutes until the tops are dry and riddled with holes, then lift off the rings, flip and cook 2 minutes more. Repeat with the remaining batter, adding more marrow butter each time — you want 12 small crumpets.
8. Just before serving, return the crumpets to the pan with the last of the marrow butter and fry the holey side down for 1 minute until crisp and golden. Brush with any remaining marrow.
9. Top each warm crumpet with a spoonful of chive crème fraîche, then a generous quenelle of caviar. Finish with chives, cracked pepper and flaky salt, and serve immediately, two per person.