Buyer's guide

Fairly easy to find compared to some other offal, hearts are inexpensive and easy to prepare. As with all offal, fresh is best, so build up a relationship with a good butcher or small producer for the best-quality heart.


As such, they should either be cooked quickly over a high heat, or slowly with liquid or a moist stuffing. If you are cooking heart quickly, try marinating overnight to help tenderise, then grill, barbecue or fry over a high heat for a matter of minutes. To slow cook, try stuffing and braising the heart, or cut it into slices and stew. A slice or two of pan-fried ox heart makes a quick and satisfying sandwich (a slathering of horseradish suits it well).