On the heat. Mild

Ingredients

• 6 lamb tongues
• 2 onions, 2 carrots, 2 celery sticks
• 2 bay · 1 tbsp peppercorns · 4 cloves
• 2 tbsp salt · 150 ml white wine
• — SALSA VERDE
• Large bunch parsley · handful mint and basil
• 2 tbsp capers · 4 anchovy fillets
• 1 clove garlic · 1 tbsp Dijon
• 3 tbsp red wine vinegar · 150 ml olive oil

Method

1. Soak the tongues in cold salted water for 2 hours. Rinse.
2. Into a pot with the vegetables, aromatics, salt and wine, covered with water. Barest simmer, 2½ to 3 hours, until a skewer slides in with no resistance.
3. Peel them while they are still hot — the skin comes away in one piece from a hot tongue and not at all from a cold one. Use a cloth to hold them.
4. Pack the peeled tongues tightly into a small terrine or loaf tin, alternating tip to root so it packs level. Ladle in enough strained cooking liquor to just cover.
5. Weight the top and refrigerate overnight. The liquor sets to a natural jelly.
6. Blitz the salsa verde coarsely — it should be chopped, not smooth. Turn out the terrine and slice thin. Salsa verde, cornichons, good bread.

Cook's note. Peel it hot. This is the only difficult part of the recipe and it becomes impossible if you let the tongues cool first.

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