When you come back from the abbatoir with a big bag of offal,
there are so many tempting options. We’ve done faggots, and lots of liver pate.
Next, inspired by an amazing Mallorcan dish and a recipe in Pork & Sons, we decided to go for a fricasee of liver, heart, lung and tongue. With some potatoes, for a healthy touch.
First fry up the sliced potato and onion. Then chuck in the carefully chopped up bits of offal.
Depending how hard-core you are, this can either be a flash-fry or a good long stew. We erred towards the latter. Finally sprinkle with garlic and parsley and serve. Or stew a bit longer if you’re still feeling nervous. A glass of red helps here, too.
Enjoy with greens and the rest of the bottle of red.
