THOUGHTS FROM THE FIELD

When was the last time you tucked into a gratin of tripe or blood cake and fried eggs? The end of rationing in 1954, a rise in prosperity and supermarkets seeing off countless independent butchers, all quelled the British taste for offal. Cheaper cuts and offal became the stuff of school-dinner nightmares or imagined wartime austerity.

This month celebrates the 23rd anniversary of the recipe book Nose to Tail Eating by the chef and owner of St John restaurant, Fergus

I first tried this cigar over a year ago and found it to be a fantastic smoke for slightly longer elevenses. It has great construction and is full of flavour, using the best quality

Henderson OBE. Fergus has been rightly credited, through his London eatery and cookbooks, with re-awakening our love for liver and passion for pig’s ears. Not only are his dishes delicious and affordable, they are now considered to be environmentally friendly and notably ethical, due to their advocacy for reducing food waste. As Fergus notes: “It would seem disingenuous to the animal not to make the most of the whole beast.”