Brains are a popular type of offal to cook with. The most popular with chefs is veal - this is due to its’ subtler taste, and mousse-like texture. It is a good introduction to offal for foodies who are intrigued to try, as it doesn’t have such a strong flavour.

We believe brains are best served with a sharp sauce, such as ravigote, gribiche or elderberry, as these flavours cut through the richness and texture of the brains. Sharp flavours of vinegar, and berries work well with the flavours of game and offal.

The most simple way to cook brains is to soak them, and peel off the membrane carefully, then they can be fried in butter and olive oil, with a good pinch of seasoning. Alternatively, another popular way to cook with brains is to deep-fry them, a common method in Chinese cooking.