Although offal is not as common as it once was there are still many great recipes around that use tasty and cheap offal choices such as liver, heart and kidney.

    72 Recipes




    Global Cuisine

    4 reviews

    Kidneys are delicious but they are very rich, so you don't need many to make a filling meal. Serve with rice or bread.

    Recipe by: Zoë Harpham

    9 reviews

    Steak, kidney, mushrooms, beef stock and beer form the base of this all-time classic pie. Be sure to cook the filling gently and thoroughly to allow the different flavours to mix

    Recipe by: Missbubbles230799

    24 reviews

    Usually served with fried onions, these delicious liver dumplings are made of liver, bread crumbs, egg and flour. They are boiled in boiling beef stock.

    Recipe by: JEANIE BEAN

    40 reviews

    Tongue is a sadly neglected food in this country though it is a common delicacy in Asia and America. Do try it - you'll be surprised how good it is. Especially good on sandwiches with mustard.

    Recipe by: BLOSSOMFARM

    2 reviews

    This can be two recipes in one. Either a lavish chicken liver meal served on a bed of pasta or a rich decadent chicken liver pate. Once you try this you'll not be disappointed again and your guests will ask for this easy recipe.

    Recipe by: Trace223

    29 reviews

    Spicy and succulent, these chicken livers are bound to please all daring meat eaters! Serve with fresh bread rolls.

    Recipe by: FAIRDINKUM

    28 reviews

    Freshly made pate is so much better than the store bought variety. Serve with brown bread triangles or melba toast as a great appetiser or nibble.

    Recipe by: William Anatooskin

    18 reviews

    Liver fans rejoice! My version of this classic recieps (actually my dad's recipe) has a nice chilli and garlic edge to it. Served with roast potatoes, chips or creamy mashed potatoes and peas - this is a slice of liver heaven!

    Recipe by: thegnome

    1 review

    Chicken liver pate is very rich and delicious, as well as cheap to make! Serve it spread on toasted slices of crusty bread.

    Recipe by: Zoë Harpham

    2 reviews

    Always experimenting with food this recipe has been created with dairy intolerent people in mind. The butter that is usually used has been substituted with a dairy free margarine and works well. The quantity used are for two small ramekins eliminating waste. It inspired me to make my own as the bought ready to serve products are expensive and contain preservatives.

    Recipe by: goodchef

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