“Not everyone’s favourite but it really is worth a try. Some older folk may not have eaten this for years and when they see it on the menu are delighted. The green sauce is absolutely delicious and keeps well in the fridge for a good week. If you don’t want to soak and cook your own white beans there are some brilliant tinned or pre-cooked packet ones available.”

Serves 4
Prep time: 1 hour, plus 4 days in a brine; cooking time: 3 to 4 hours

INGREDIENTS
1 ox tongue
1 tablespoon rapeseed oil for frying

For the brine:
200g caster sugar
300g sea salt
2 litres water
4 juniper berries, 4 cloves, 4 peppercorns, 4 bay leaves

For the braise:
1 carrot, peeled and roughly chopped
1 onion, peeled and roughly chopped
1 stick celery, roughly chopped
1 sprig of thyme

For the beans:
200g white beans, haricot blanc or coco, soaked overnight in cold water
1 onion, 1 carrot, 1 stick celery, 1 clove garlic, all chopped small
1 tablespoon rapeseed oil
1 litre chicken stock
1 sprig of thyme, salt & pepper

For the green sauce:
Fresh mint, basil, parsley, tarragon and dill, about a tablespoon of each
4 anchovy fillets
1 teaspoon Dijon mustard
1 clove garlic
75ml rapeseed oil
75ml olive oil

METHOD

To make the brine, bring all the ingredients together in a pot and bring to a boil. Allow to cool then pour into a tub and add the ox tongue. Leave for 4 days in the fridge. Ensure the tongue remains submerged by using a plate to hold it down.

After 4 days, remove the tongue from brine and braise it in a pot of water on a moderate hob with the diced onion, carrot and celery and thyme for 3 to 4 hours. Leave to cool then remove the tongue and refrigerate.

To make the beans, fry off the onions, carrot and celery in the rapeseed oil then add the garlic and fry without colouring for 5 minutes. Add the thyme and the pre-soaked beans and stir. Then add the chicken stock and cook on a low hob until the beans are tender. This will take an hour or so. Season and keep warm.

The green sauce is made simply by adding all the ingredients to a liquidiser (or a hand blender) and whizzing until almost smooth. Add more oil if needed.

To cook the tongue, remove from the fridge and cut into 8 evenly-sized pieces. Fry in hot rapeseed oil until browned, about a minute each side. Serve on a spoonful of beans with a trickle of green sauce.