Offal-y good news as sales continue to rise
Tighter times and creative cookery mean we're continuing to buy offal in increasing quantities.
Offal is continuing to enjoy a resurgence with new figures showing that sales have risen by 24% in the past five years and one in four of us now eats it once a month.
So-called ‘nose to tail eating’ took a nosedive but it seems a combination of harder economic times and chefs championing cheeks and trotters have led to a comeback.
Heston Blumenthal made an oxtail and kidney pudding during his most recent TV series How To Cook Like Heston (you can read how lovefood reader Erik Jensen got on in his attempt to recreate this as part of our How To Cook Like Heston challenge here).
Back in November, Waitrose became the first supermarket to introduce lamb’s heart, veal tail and lamb and veal sweetbreads to its meat counter.
Its Forgotten Cuts campaign already championed the likes of pigs’ trotters, bone marrow and ox cheek.
Meanwhile, black pudding producers say sales of their product have risen by up to 25% over the past year alone.
Here's an offal-y good recipe from our archive:
Sweet and sour pork cheeks
They can be a bit fiddly, but pork cheeks have bags of flavour. Here, Mark Sargeant gives them an Asian twist.
More on forgotten cuts
Why pigs' cheeks are the new pork belly
Black pudding goes gourmet in Bury
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