Meat eating is often at the centre of the debate when it comes to sustainable diets. Committed carnivores often go toe to toe with die-hard vegans in trying to win the war of what we should all be eating. However there is an area that many meat eaters overlook; offal.
It's our view that if you choose to eat meat, you should eat all of the animal, not just the prime, or the pretty bits. The idea of liver, tongue or trotter shouldn't be any less off putting than a steak or a roasting joint - it's all come from the same animal.
In order to respect the life of the animal, and to respect the farmer who has produced what is going to end up on your table, it's vital that we aren't picky. We should make the most of every morsel - otherwise, it really is rather a waste.
There is nothing scary about offal, in fact, many argue it's the most nutritious part of the animal. What is scary, is supermarket shelves packed full of highly processed meat substitutes and slimy grey industrial chickens priced up cheaper than any farmer can produce them. That's downright terrifying.
Our wonderful friend Gill Meller has crafted this magnificent recipe to show you that offal can be delicious and a bit fancy too! This impressive recipe is a brilliant way to convert any offal fearing friend.
