Brains

Following the BSE epidemic, calf and lamb's brains have all but disappeared from the British diet. Strict controls have been introduced to reduce the risk of BSE-infected meat from entering the food chain; this includes the ban of brains from cows older than six months and sheep older than one year.

If you are lucky enough to come across a calf or lamb's brain at your local butcher's, you will find that the calf's brain has the most delicate flavour. Either type must be soaked in chilled, salted water for at least one hour before cooking to remove all the blood.

Once soaked, they may be cut into thick slices, coated with seasoned flour and then fried for about 10-15 minutes in clarified butter until they develop a pleasant brown crust.

Alternatively, they may be boiled or poached for about 20 minutes with salt, onion, bay leaves, thyme and peppercorns.