Post-slaughter lunch

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A bag full of pig innards

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.

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There’s nothing quite like the feeling of chopping still-warm offal
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Stewing up a storm

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.

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The perfect lunch for anyone teetering on the brink of anemia

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