Have a heart: offal recipes to convert any sceptic

If it's flavour and texture you're after, you can't beat kidneys, or tongue, or liver, or brain…

I like to write about offal because I love to eat it, I want more people to enjoy it and, frankly, I still feel I need to remind you, once in a while, that it's out there. That meat-eaters ought to eat all the parts of an animal, not just the pretty bits, is obvious to me. But eating brains is a not a no-brainer for everyone. So let me rattle through a potted version o...