Marrow bone

Use the same weight; it gives body but less marrow richness. Brown it first and simmer for at least the same time.

Use 200 g stock for every 100 g marrow bone, added instead of water; richer but no marrow fat. Reduce other liquid.

Use 200 g for every 100 g bone; lighter, so add a knob of butter or ghee.

Use the same weight as the marrow bone, cut into large chunks; it absorbs richness and needs 20–25 minutes simmering. It will not give marrow flavour, so add extra ghee.

Use the same weight, cut into chunks and parboil 10 minutes; simmer 20 minutes. Meaty texture but no bone richness.

Use the same weight, halved; add in the last 10 minutes. Gives savoury depth but no body.