Because
many of us can still recall the nightmarish offal meals of our childhoods:
grey, overcooked liver for example, or kidneys that tasted strongly of what
kidneys are designed to deal with.
But,
livers, kidneys, hearts, tripe, marrow, etc. are versatile and delicious
ingredients when handled correctly, and the kind of things we should be eating
more of. We certainly need to get over any squeamishness around offal, as we
look to cut back on food waste. Then of course you have foie gras, pâté...
Here
then are Michelin-starred chefs taking on offal and producing some spectacular-looking
dishes, from simple pan-fried liver to savoury custard with a twist.
JAMES FINCHAM COOKS
CALF’S LIVER
MARIO BATALI PRESENTS
BABBO'S FENNEL-DUSTED SWEETBREADS
HESTON BLUMENTHAL’S
CALF’S BRAIN CUSTARD
TOM KERRIDGE COOKS
CRISPY PIG’S HEAD
MAGNUS NILSSON’S
CHICKEN LIVER PÂTÉ
TONG CHEE HWEE'S
QUAIL EGG AND BEEF TONGUE
GORDON RAMSAY’S FOIE
GRAS WITH CARAMELISED APPLES
By FDL