Charred Marrow with Burnt Butter

|Marrow can be tossed on the barbecue or under the grill and the resulting moist smoky flesh doused in lemon and butter|marrow|1 marrow (about 1kg)150 g butterZest of 1 lemon1 small bunch of dill roughly chopped1 shallot peeled and diced2 tbsp capersTo serve (optional)Nigella or black onion seedsLabneh or thick yoghurtFlatbread or whole grains|Char the marrow in the moderate heat of a barbecues embers turning it occasionally until blackened all over and very tender this should take 30-40 minutes depending on the size of the marrow and the temperature of the coals. Check the marrow is cooked through by piercing it with a knife it should go in easily. If you dont have a barbecue char the marrow over an open gas flame or in a griddle pan (chop the marrow into sections first if need be) then finish off in a 200C (180C fan) / 290F / gas 6 oven for about 30 minutes or until very tender.Cut the marrow in half lengthways and put on a warmed platter; scoop out the seeds if theyre on the tough side otherwise leave them intact.Heat the butter in a pan until it begins to foam then add the lemon zest chopped dill shallot and capers. Pour this all over the marrow and serve with a sprinkling of nigella seeds a drizzle of labneh or thick yoghurt flatbread or whole grains if you like.|5.00 minutes|2|The Guardian