WHEN it comes to dishing up a hearty meal, we are opting for offal.
Sales of it have doubled in the last year, according to supermarket Ocado, as the “nose-to-tail” cuts are so much cheaper.
instagram/chefchriscosentinoChris Cosentino – author of Offal Good: Cooking from the Heart, with Guts – dishes up his top recipes[/caption]
While the thought of the controversial dish may leave some diners feeling queasy, experts say we should not be put off by brain, tongue, tripe or sweetbreads (the thymus gland in the throat... Читать дальше...