Crispy ox tongue, parsley, lemon and anchovies by David Hetherington at Loch Lomond Arms Hotel & Luss Seafood Bar

I often try to use as much cheap or under-utilised cuts of meat. It is such a good way to avoid waste, and turn the mundane into the sublime.

At the Loch Lomond Arms Hotel & Luss Seafood Bar we are incredibly lucky to be part of such a sprawling estate, with access to so many of natures wonderful beasts, it makes our job such a joy.

This recipe was first used after our first ever bullock went to slaughter, and we used every piece to celebrate the animal.

Ingredients: Serves 4
For the ox:
One ox tongue
One banana shallot, diced
One carrot, diced
3 garlic cloves, diced
500ml red wine
500ml beef stock
Two sprigs of fresh thyme
One egg, beaten
100ml milk
Flour, for dusting
Bread crumbs, to coat

For the parsley aioli:
Four egg yolks
50ml white wine vinegar
50ml lemon juice
150g parsley, finely chopped
250ml Scottish rapeseed oil

For the anchovies:
Eight anchovy fillets, in oil
Flour, for dusting

1 Place the ox tongue in a pot of cold water. Once this comes to the boil, remove. This process is to remove any impurities in the tongue.  
2 In a new pot, place the carrot, garlic, shallot, thyme, stock 
and red wine, add the tongue, 
and bring to the boil, then turn down to a simmer. This will take 2-3 hours, or until completely tender.
3 Meanwhile, in a food processor, add the egg yolks, vinegar 
and lemon juice and combine. While it is mixing, slowly drizzle in the oil, the aioli will start to emulsify and thicken.  Add the parsley and allow it to blend creating a beautiful bright green aioli.
4 Once the tongue is soft, 
remove it from the stock and 
set aside. Once cool enough 
to touch, the outer white 
bumpy layer of skin has to be peeled off. Once it has been removed, chill the tongue completely.
5 Cut the tongue into big chunks, dust with flour, dip in the egg 
and milk, then coat with bread crumbs
6 To serve, fry the tongue pieces in hot oil, around 180°C until golden brown, then place in the oven at around 180°C for four minutes.
7 While the tongue is in the oven, toss the anchovies in the flour and fry till crisp.
8 Serve with the aioli and crisp anchovies.

In association with Taste Communications.