Utterly delicious cold but even better served hot. Offal is largely ignored in this country and deserves to be revived, ox tongue is not only cheap but has a fantastic flavour. We owe the caper sauce recipe to Simon Hopkinson - it is very good!

Ingredients - serves 6-8 1 pickled ox tongue 1 peeled carrot, 1 peeled onion, 1 trimmed leek, 2 stems of celery 40g butter 1 small onion, finely chopped 40g plain flour 350ml stock from the poaching tongue 1 dessert spoon Dijon mustard 1 dessert spoon red currant jelly 1 tbsp capers 1 tbsp vinegar from the caper jar 1 tbsp finely chopped parsley 75ml double cream salt & pepper to taste

Method

Soak the tongue overnight in freshwater than drain it off. Place in a large pan with sufficient water to cover and bring to the boil, skim off any impurities and add the stock vegetables (no need to chop) and then simmer gently for 2 1/2 - 3 hours. Keep an eye on the water level and make sure the tongue always remains covered. When cooked, remove and reserve some of the stock to make the caper sauce. Peel the tongue and keep in a warm place.

Make the sauce by first sweating the chopped onion in butter for a few minutes before adding the flour to to the pan. Cook a further couple of minutes to foaming then beat in the stock - as it come slowly to the boil it will thicken, don't allow lumps to form. Once thick and smooth add the mustard, red currant jelly, capers and vinegar and stir in to incorporate. Taste and add salt and pepper if necessary then finish by stirring in cream and parsley.

Slice the tongue thinly and serve warm with caper sauce - lovely with cornichons and pan fried fine batons of celeriac.