Well, it's time to cast off your offal aversions and get with the times. Eating lesser known animal parts is trendy and economically savvy, not to mention being a great source of protein. Just ask Margot Henderson, the iconic British chef behind hidden Shoreditch restaurant Rochelle Canteen.
Her lamb's tongue with green beans and green sauce recipe—shared as part of Rosie Birkett's new book on proper East End cooking—will convert you.
After a forkful of these deliciously tender slivers, smothered in a herby dill and parsley sauce, you'll be left speechless. Cat got your … oh, you know the rest.