OFFAL sales have significantly increased this year. This is not a surprising resurgence in light of the current economic climate and changing perceptions – many people now realise the benefits of offal as a nutritious protein source that is versatile to cook, with great taste and easy on the purse.

Offal has been out of fashion for a number of years, with people wrongly believing it to be tough and tasteless. However, as Britain becomes a nation of foodies, improved cooking techniques and recipes have meant that beef and lamb offal is both flavoursome, tender and affordable.

Understanding the benefits that offal can bring, Sophie Grigson, best-selling food writer and cook has teamed up with the English Beef and Lanb Executive to create a free guide about buying and cooking offal, with handy tips and delicious recipes.

She said: “So many people these days don’t realise that offal is not only delicious, but can be a total bargain.”

They can be downloaded from beefyandlamby.co.uk/offal or call 0870 428 6154 for a free copy.

Here are a couple to whet your appetite.

Serves 6-8

Preparation time: 30 minutes

Cooking time: Under 10 minutes

Ingredients:

375g/12oz ox liver, trimmed

225g/8oz pancetta cubes or finely chopped streaky bacon

2 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

15ml/1tbsp freshly chopped thyme

15ml/1tbsp freshly chopped flatleaf parsley

2.5ml/half level tsp cayenne pepper

Salt and freshly milled black pepper

15-30ml/1-2tbsp Cognac or brandy

25g/1oz melted butter, optional

To garnish:

Fresh bay leaves and redcurrants, optional. Serve with Crusty bread or Melba toast

Method:

Heat a large non-stick pan and cook the pancetta or bacon for 4-5 minutes until golden brown.

Add the liver, onion, garlic, herbs, seasoning and Cognac or brandy.

Cook for 1-2 minutes until the liver is brown, but still slightly pink in the middle. Cool slightly. Transfer the mixture to a blender or food processor and coarsely blend with the melted butter (if used).

Cool for 20-30 minutes, then spoon into 4 x150ml/¼pint small ramekin dishes.

Braised Oxtail with star anise

Serves 6

Preparation time: 20 minutes

Cooking time: 3 hours 40 minutes

Ingredients:

2kg/4lb 8oz oxtail pieces

Salt and freshly milled black pepper

45ml/3tbsp sunflower oil

1 large onion, peeled and sliced

4 large garlic cloves, peeled and finely chopped

1 x 5cm/2inch piece fresh root ginger, peeled and finely chopped

1.4litres/2½ pint good, hot beef stock

4 whole star anise

30ml/2tbsp light brown sugar

Small bunch fresh thyme sprigs

Extra fresh thyme sprigs to use as garnish

Method:

Place the oxtail in a large bowl and season. Heat a large non-stick frying pan, add some oil and cook the oxtail pieces in batches for 3-4 minutes until brown. Transfer to a 2.8 litre/five pint ovenproof casserole dish. In the same frying pan, add some more oil and cook the onion, garlic and ginger for five minutes over a moderate heat until soft, but not coloured and transfer to the casserole dish. Add the remaining ingredients to the casserole dish, bring to the boil, reduce the heat, cover and cook in the oven at Gas mark 3, 170C/325F or on the hob for 3½ hours.

Garnish with the fresh thyme leaves and serve with seasonal vegetables.