Comestibles

Photo by Tina Vance

You’ve heard of The French Connection, well I’ve got a pig connection. A friend belongs to a meat CSA and they’ve got too much offal for their members. (Hmm, that sounds vaguely obscene, doesn’t it?) Anyway, I’ll be receiving some pigs’ livers, hearts, kidneys and maybe even half a head.

I’m currently scouring my cookbook collection for ideas. Thank goodness for Fergus Henderson, Madeleine Kamman, Jennifer McLagan, Darina Allen, and the rest of the motley crew I’ve assembled over the years.

I’m thinking most definitely of some sort of paté, which will be a first for me, but I’d like to try some other things too. If you’ve got any recipes that would work well with these items please pipe up in the comments. I’ll do some cooking this weekend and post the results here next week.