Extract

Make the tripe bread as per the recipe instructions. Cool and then place in the fridge.

Remove the tripe bread from the fridge and cut 4 slices of the bread (store the remaining bread in an airtight container in the fridge for use in other recipes).

Add the tallow to a frying pan and cook on medium-high heat for a few minutes until the tallow has melted and is hot.

Add the 4 tripe bread slices to the frying pan.

Use a spatula to flip the slices over every 30 to 45 seconds. Cook until the tripe bread has started to crisp up and has a nice golden colour. Remove the frying pan from the heat and allow the slices to rest for a minute or so.

Your Crispy Tripe Bread is now ready!

Pre heat the oven to 160c.

Soak the pig brains in a bowl of aired water with some salt for 30 minutes - 1 hour.

Remove the brains and place them one by one in the palm of your hand. Run a little water from the tap and carefully use your fingers to remove the thin outer layer of membrane. Take your time doing this and clean a little under the running water as you go. I prefer to hold the brains in my hand as I can then feel if there are any little bits of bone still left in the brains which isn't always possible to detect if you have the brains submerged in water for the cleaning process.

Place all the ingredients into a high speed blender and blend until smooth.

Grease 6 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking).

Divide the contents of the blender equally between the muffin holes with the help of a spatula. Use the spatula or a teaspoon to smooth off the top of each muffin.

Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes.  Once, done, brown the top of the muffins for a few minutes so that they have a light golden finish to them. Keep an eye on them to ensure they don't burn!

Allow the muffins to rest on the countertop to cool, before removing the muffins from the mould onto a serving plate.

If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge.

Clean the beef tripe well under running water (or use a combination of rubbing with salt then rinsing under running water)

Add the beef tripe to the container of your pressure cooker.

Fill the container with water to just cover the beef tripe and add several tablespoons of salt to the container and stir in.

Place the lid on the pressure cooker and move the valve to the 'Seal' position.

Cook on HIGH pressure for 18-20 minutes, and use the quick pressure release at the end.

Remove the pressure cooker lid (once the quick pressure release is complete).

Discard the cooking juices. Rinse the cooked tripe under hot water and then drain. From here you can use the pressure cooked beef tripe in a number of different recipes.

If you are not going to be using the pressure cooked beef tripe straightaway, then once cooled, place in an airtight container and store in the fridge, or alternatively freeze in small jars so that you always have some on hand for different recipes.

Pre Heat your oven to 200c.

Add the marrow bones to an ovenproof dish and season with salt on top of the marrow bones and underneath as well, to avoid them rendering quite as much fat during the cooking process.

Put the dish in the oven on top of a baking tray.

Cooking Suggestions

*Bone Marrow from the fridge

Cook for 20 - 25 minutes

*Bone Marrow from the freezer

Cook for 25-30 minutes

*To Note:  Adjust these cooking times depending on how you like your bone marrow. For an interior that is slightly more pink, allow slightly less time. For a more pale marrow, continue cooking for a bit longer.

After 20 minutes, begin to check your bone marrow by removing the tray from the oven and using a spoon to take a look at the marrow colour. Once the bone marrow is a little springy to touch, it should be ready.

Once your bone marrow is ready, remove the baking tray from the oven and let it cool down.

From here you can do one of a number of things with your oven roasted bone marrow. A few ideas would be:

Use the oven roasted bone marrow as the fat accompaniment to your steak or other meat dish and simply serve the bone marrow with a spoon!

Scoop the bone marrow out of the bones into a glass bowl. Once cool, you can use an electric hand whisk to make Whipped Bone Marrow.

Scoop the bone marrow out of the bone into a pan. Cook a little more on low heat, to render some additional bone marrow fat. You can then make Bone Marrow Liquid and Crumbs.

Scoop the bone marrow out into a glass bowl, and either use straightaway in many recipes or allow the bone marrow to cool down fully before covering and placing in the fridge. Aim to use the bone marrow within 2-3 days.

Day Prior to Making the Recipe:

Remove the transparent membrane surrounding the liver.

Soak the veal livers in a little bit of water for 1 to 2 hours in a glass bowl - enough to cover to remove a little of the bitterness of them. Then drain the water off.

Next, pat the liver dry with a paper towel and proceed to marinate the liver in the melted lard. This will help the livers become extra soft and juicy.

Day of Recipe Creation:

Pre Heat the oven to 110c (Convection).

Remove the liver that has been marinating in lard since the previous day from the fridge.

In a liquidiser, pour in the liver and all the lard, along with the bone broth. Blend for 30 seconds to 1 minute until the ingredients are fully combined.

Now you need to taste the mixture and determine if any seasoning needs to be added. Add some salt if required. Mix thoroughly again.

Next get a large jug and using a sieve that has a fine mesh, pour the contents from the blender into the sieve, so that the contents that goes into the jug is very smooth.

Slowly pour the contents of the jug into your dish or pot(s) of choice and then place this in a deep baking tray that has hot water filled up to half way up the side of the dish/pot(s)  (a Bain Marie - Hot Water Bath).

Place the baking tray in the oven for 25-40 minutes. Cook to your liking (if the centre wobbles slightly, but it's set, this is probably medium rare and still quite pink. If you prefer more well done then cook for a further 10 to 15 minutes)

Remove the baking tray from the oven and let it cool down for a short while. Then pour the melted tallow over the top of the Liver Parfait(s). This will create a good seal and keep well in the fridge for a good week.

Prepare the liver ice cream as per the recipe instructions. Place the pot upright (and level) in the freezer for a minimum of 24 hours.

Remove the Ninja Creami Pot from the freezer and use the 'Light Ice Cream' program to prepare the Liver Ice Cream.

Once the ice cream has been made, scoop out the ice cream and place it into some silicone heart moulds. Add the mould tray to the freezer until the heart shaped ice cream has set fully.

Once the ice cream has set into heart shapes, remove them from the mould and place them on a serving platter.

Meanwhile, quickly rinse your strawberries under running water just before using them. Dry them thoroughly.

Hull the strawberries by removing the green cap and pale flesh with a paring knife (On a fully ripe strawberry, you can hull it by gently pulling on the leaves until the stem comes out).

Slice the strawberries into thin slices and make a little V shaped incision in the top of each slice so that the slice resembles a heart shape.

Decorate the ice cream with the strawberry slices.

For a little extra decadence, add a drizzle of raspberry honey over the top of each heart shaped ice cream (optional).

Enjoy!

Add the pork jelly cubes to a pan on low heat. Use a spatula and continue to stir the ingredients, until all the pork jelly cubes have melted.

Carefully pour the mixture into a mould full of little Christmas shapes.

Should you wish, add some sprinkles of the pork/beef crackling crumbs to the top of each shape. Add the mould on top of a plate (to keep the mould level) and place it in the fridge for the shapes to set. This will be very quick (less than 30 minutes).

Once the shapes are set, remove the mould from the fridge and carefully transfer the shapes from the mould into an airtight container.

Store the jelly shapes in the fridge until you're ready to use them.

Add all the ingredients to the blender, including the ice cubes (if using).

Blend for 10 seconds.

Pour the milkshake into a large glass and serve immediately.

Whip up your Liver Ice Cream in the Ninja Creami using the 'Light Ice Cream' program

Add all the ingredients to a blender, including ice cubes (if using).

Blend for 20-30 seconds or on a 'Smoothie' setting on a blender, if you happen to have one.

Pour the milkshake into a large enough glass and serve immediately with a glass straw and a wafer decoration.

Pour all the ingredients into a pan and cook on low heat until the greaves pâté and honey have melted into the bone broth.

Remove the pan from the heat and pour the mixture into a high speed blender and blend until everything is nice and smooth.

At this point, taste the mixture.  If need be, add 5g more of honey and proceed to re-blend if necessary.

Pour the contents of the blender into a Ninja Creami Pot (or other airtight glass container ideally).

Place the lid on your pot, and place it upright (& level) in the freezer for a minimum of 24 hours before proceeding to make your Greaves Pâté Ice Cream.

Place the ice cream pot in your Ninja Creami device and proceed to mix the ice cream. This may take 3 or 4 spins using the Light Ice Cream option. Once the ice cream is ready, you can use the Extras function and add the sour cherries (optional).

Your Greaves Pâté Ice Cream is ready to serve.

Chop the lamb kidney and veal heart into very small cubes (this is important so that the meatballs hold together well during assembly). Push the raw bone marrow out of the bones and chop it up into small cubes too.

Divide the minced meat out into varying sized balls (based on the Options above).

Place the balls of minced meat on a wooden chopping board and mould them into bowl shapes with your fingers. Sprinkle the minced meat with a little salt.

Make up the meatballs by adding the fillings mentioned above (Example: To make a meatball with filling Option no. 1, just add a little ball of liver parfait/pâté to the centre of the minced meat bowl and add the bone marrow cubes around the sides and on top).

Once you've added the various filling to the meatballs, use your hands to mould the minced meat around the meatball fillings. It's ok to leave a gap in the minced meat at the top of the meatball so that you can see the filling ingredients slightly. (It also looks pretty for serving).

Melt a little lard or tallow and coat the meatballs using a pastry brush. Place the meatballs in the fridge for 30 minutes.

Pre heat the air fryer for a few minutes at 180c.

Grease the basket of the air fryer and proceed to add the meatballs into it (you may need to cook them in batches, depending on quantity). Cook the meatballs for 10 minutes.

Remove the meatballs carefully from the air fryer using a spatula and then place them on a serving plate.

Enjoy these wonderful meaty balls of goodness!

Make the crispy tripe bread slices as per the recipe instructions, and cut into slices.

Place the bread slices on a serving plate. Use a table knife to spread the creamy crumble dressing on top of each slice of bread.

Top the bread slices with the rolled Parma ham slices.

Serve warm, or cold. Both taste delicious!