COOK IT.
To prep the bone marrow, soak the 4 halves in cold water for 6 hours, then remove and dry thoroughly. *Your butcher can halve the marrows for you. When ready to cook, preheat the FURNACE Grill to 220°C (428°F). Sprinkle a pinch of curry powder on each piece of marrow half. Generously season with salt and freshly ground black pepper, and scatter over the breadcrumbs. Bake for 15 minutes in the FURNACE with the lid closed.
For the toast, drizzle olive oil over the sourdough slices and toast both sides of each slice on the hot grill until golden. Cut each slice into 4 narrows pieces.
The curried butterbeans can be made in the meantime: Heat the olive oil in a pan over moderate heat and soften the onions and garlic until lightly caramelised, approximately 8 minutes. Add curry powder and cook for further 3 minutes, then add the butter beans and caperberries. Allow the pan to remain on the heat only for a few minutes to sufficiently warm the mixture through, then remove from the heat and season with lemon juice and zest, salt and freshly ground black pepper. Stir in the lemon thyme.
Serve the toast alongside the curry bone marrow and curried butterbeans.