No guts, no glory
Offal is the subject of a food revival, but will nose-to-tail dining gain favour in spite of our squeamishness and love of prime cuts?
Q&A: Fergus Henderson
"Life without wine would be too sad to contemplate. Oysters without white wine, cheese and no red
A beginner’s guide to offal
Butcher Charlotte Harbottle runs through her choice bits and pieces of offal, whether you're dipping your toe in the water or feeling adventurous.