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.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
The story of baked Alaska is much more than one of cake and ice cream. It’s a story of war and exile, scientific endeavour, and, depending on how you look at it, either political buffoonery or political astuteness.