Black Garlic and bone marrow toast
4 slices of sourdough 
1 onion, finely chopped 
60-70g butter 
120-150g bone marrow cut into rough 1cm pieces 
60-70g fresh white breadcrumbs 
6-8 cloves of black garlic, peeled and thinly sliced 
A couple of handfuls of parsley, washed and finely chopped 
Salt and freshly ground black pepper

To serve

A handful of flat leaf parsley leaves, washed and dried 
2 shallots, thinly sliced 
1tbsp rapeseed or olive oil 
½tbsp cider vinegar

Heat the butter in a heavy-based saucepan and gently cook the onion for 2-3 minutes without colouring. Add the bone marrow, black garlic and parsley and cook on a medium heat for another 2-3 minutes, then stir in the breadcrumbs, season to taste and remove from the heat.

Toss the parsley and shallots in the oil and vinegar and season. To serve, toast the bread, spoon the bone marrow on top, then pop under the grill for another minute or so. Serve with the shallot mixture on the side.
http://www.independent.co.uk/life-style/food-and-drink/recipes/mark-hix-recipe-black-garlic-and-bone-marrow-toasts-9610067.html