Sheep tongue

Rinse it, cover with cold water and add onion, bay leaf and peppercorns. Bring to a gentle simmer and cook for about 1½–2 hours, until a knife slips easily into the thickest part.

Lift the tongue from the cooking liquid and peel it while it is still warm, using a small knife to loosen the thick outer skin at the tip. If it is difficult to remove, simmer the tongue for longer.

Slice it thinly for sandwiches, or serve it warm with mustard, horseradish or a sharp vinaigrette. Diced cooked tongue also works well in a slow-cooked stew.

Cool it promptly, then keep it covered in the fridge and use within three days. You can freeze it whole or sliced; thaw it in the fridge before reheating until piping hot.

Fresh tongue should smell clean and meaty, not sour, and feel firm rather than sticky. If buying it cooked, choose pieces that are moist and intact, with no dried or discoloured edges.

It has a mild, meaty flavour and a tender texture when properly cooked. Beef tongue is larger and often firmer; sheep tongue is closer to lamb tongue in taste and texture.