Braised Kidneys In Port  -  Tender lambs' kidneys are quick to cook and at their best when served in a richly flavoured sauce.

Braised Oxtail  -  Cook long and cook slow - that's the rule for oxtail. And all those hours spent simmering will be amply repaid when you taste the rich tender meat and juices.

Creamed Kidneys In Wine  -  Use lambs' kidneys, which are the smallest available and always juicy and tender, in this very speedy dish.

Liver With Sage  -  Calves' liver, with its meltingly tender texture, would be ideal in this dish, but it's not always easy to find.

Stir-Fried Liver With Cabbage And Caraway  -  Take a tip from the Chinese and try stir-frying to keep vegetables crisp and meat moist.

Tongue And Mushroom Supper -  Don't think of tongue just as a cold meat—it's delicious in hot dishes, too.