Dorset Crab, Bone Marrow, Salted Cabbage and Jalapeño Verde Recipe - Great British Chefs

Ingredients

• 3kg centre-cut beef marrow bones
• 2 cock crab
• 2 tbsp of pomace oil
• 1 onion, sliced
• 2 sticks of celery, sliced
• 200g of leek, sliced
• 200g of fennel, sliced
• 2 garlic cloves
• 1 tbsp of tomato paste
• 1 pinch of saffron strands
• 1/2 tsp Old Bay seasoning
• 1/2 tsp fennel seeds
• 1/2 tsp coriander seeds
• 300ml of white wine
• lemon juice to taste
• 1 slice of sourdough bread, (make sure it's nice and thick)
• 2 tbsp of olive oil, (or beef fat)
• 200g of white cabbage, finely sliced
• Maldon salt to taste
• 6 jalapeños
• 1 garlic clove
• 2 handfuls of flat-leaf parsley leaves
• 1 handful of coriander
• 1 handful of capers
• 1 handful of chopped chives
• 3 tbsp of jalapeño vinegar
• 8 tbsp of extra virgin olive oil