Chicken livers with pickled lamb’s tongue, mustard spaghetti and garlic sauce

Preparation info
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By Christine Manfield

Published 1999

  • About

This is a magical balance of flavours and textures and a wonderful way to present and eat offal, or ‘fancy meats’ as they are now sometimes labelled for marketing purposes. There are a few steps involved, but much of the work for each component can be prepared ahead of time, leaving the final cooking to the last minute.



  1. To prepare the pickled lamb’s tongues, soak tongues for 24 hours in cold water with a pinch of salt, changing the water every 4 hours or so. Drain.
  2. Heat oil in a large, heavy-based pan and fry fennel, onion, garlic and ginger over moderate heat until softened and fragrant. Stir in speck and mustard seeds and cook for a few minutes, then add tongues and toss to