Bring a pan of water to the boil with thyme, garlic, bay leaves, sea salt and black pepper.

Add your ox tongue and lower the heat to a simmer and cover. Gently simmer your ox tongue for at least 4 hrs or until a knife goes through easily.

Once cooked remove from the pan and whilst it is still hot remove the skin from the tongue.

After removing the skin place the tongue on a roasting and place another roasting dish on the tongue with a weight on top to press it.

Leave like this in a fridge overnight.

The next day slice into inch thick slices and preheat a skillet over a medium high heat with some butter and a little oil. Once the skillet is hot place in your slices of tongue and cook till warm through and nicely coloured.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.