The dish that’s been on the St John menu for 22 years

Tom Parker Bowles on Bone Marrow and Parsley Salad “Crisp, slightly charred toast, slathered with wobbling, discreetly beefy marrow, spiked with shards of salt. The taste buds swoon. But just when it all gets too overwhelmingly luscious, in rides that parsley salad, studded with capers and slivers of shallots, to cut through any excess heft. It’s one of the world’s great dishes, a masterpiece of taste and texture that thrills and soothes with equal aplomb.”