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The re-emergence of British offal can be traced to 1994, when chef Fergus Henderson founded his St John restaurant in Smithfield market, east London, and put offal on the menu. Since then, more chefs have extolled the virtues of eating all parts of an animal.
Offal cuts are often some of the most interesting and delicious parts of an animal; sweeter, more tender and usually more interestingly flavoured than the muscle meat. Try it; you might like it.
Properly cooked liver, or any offal, is a delight to eat when it is soft and tender and melting. It is full of goodness, inexpensive to buy and easy to cook
Hearts
Ideal for stuffing, pan searing, grilling or stews.
Livers
Liver and bacon with onions and gravy, stir fry, grilled or sautéed
Kidneys
Ideal for stuffing, pan searing, grilling or stews.
“With more pressure on the purse, scratch cooking has become more important to shoppers. We’ve noticed that customers are looking for alternatives and are going back to traditional dishes, such as liver and onions. They know offal is high in protein and iron and offers great value for money.”
Jim Viggers, Asda senior meat buyer