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  The Fifth Quarter 09 November 2004  
Cookery writer, Annisa Helou on how to cook offal

Anissa Helou, author of The Fifth Quarter, the Italian & French term for offal, and Julian Payne, director of Rules, London's oldest restaurant join Jenni to discuss such culinary treats as warm, raw liver for breakfast or where to buy a pig's lung.

Anissa Helou's The Fifth Quarter: An Offal Cookbook is available from Absolute Press, ISBN 1904573215

Try Anissa Helou's recipe for Warm Chicken Liver Salad

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