The word offal can strike fear into the hearts of some diners and inexperienced cooks, perhaps 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.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.