Mark Hix recipe: Pig's offal skewers

Serves 4 as a starter or more as a party snack

Pig's offal is as cheap as you like and hardly gets used, which is a shame. Most butchers would be glad to part with pig's offal these days, I'm sure. You can use a mixture of offal on these little skewers or just one type.

1 pig's kidneys
1 pig's heart
150-200g pig's liver, skinned
3tbsp Dijon mustard
60-70g lard or the pork fat from the cheeks, melted
Sea salt and freshly ground black pepper

First trim your offal: split the kidneys in half lengthways, remove the sinew and surrounding membrane then chop into rough 1cm cubes. Cut the liver also into rough 1cm cubes.

Cut the heart in half, then with the point of a knife, cut away the gathering of tubes and fat from inside the hearts and any exterior fat.

Cut the heart into the same sized pieces as the kidneys and liver, removing any tubes and fat as you go, then rinse in cold water to remove any blood and dry on some kitchen paper.

Place all of the offal into a bowl, whisk together the Dijon mustard and half the lard, then mix everything together until well coated. Skewer up the offal (wooden kebab skewers are good but metals ones will do, or cocktail sticks if you are making snack-sized ones).

Heat the skewered lard in a heavy frying pan or ribbed griddle and cook for a minute or so on each side until well coloured on the outside yet still pink on the inside. Serve with more mustard – or whatever takes your fancy... Lunch on a stick!

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