Heart

Although heart is very nutritious, its life as a hard working muscle means that it requires long slow cooking to make it tender. Before cooking, the pipes and tendons should be snipped out with a sharp pair of scissors, and then the heart soaked in cold water for at least an hour to draw out the blood.

Lamb's heart is the most tender, followed by pig's and calf's hearts. They may be blanched, stuffed, wrapped in bacon and slowly roasted or braised. Ox heart is particularly muscular and tough, and is best sliced or cut into cubes and braised, stewed or casseroled with plenty of onions to give it a good flavour.