Lamb's tongue with pickled walnuts and devilled sauce

To make the pickled walnuts, mix the salt, sugar and vinegar together place on the heat and dissolve.Add the water to the vinegar mix and then the walnuts. Cool down and store for 24 hours to fully pickle. They can be kept in the pickling liquid until used

Set your oven to 90ºC/gas mark 1/4. Take your lamb tongues and wash well in cold running water. Place your tongues into a tray ensuring they are not too cramped.  Pour the brine over the tongues to cover, place a lid on the container and place into an oven and cook for 8 hours

For the walnut ketchup, blitz the jar of pickled walnuts, 140g walnut pickle liquor and beef stock until smooth then pass through a fine sieve

Weigh out 600g of this mixture, then add the reduced beef stock, salt and msg. Place in a pan and bring to 90ºC (or use a thermomix). Add the gellan and blitz using a hand blender for 2 minutes. Pour the mixture into a container over ice to chill immediately

Once set, return to a blender and blitz with the rest of the pickling liquor and the mirin/tamari reduction until smooth and a good consistency. Pass through a sieve and fold in the chopped pickled walnuts

To make the devilled sauce, mix the mustard, horseradish, sriracha, worcestershire sauce and garlic pulp together then set aside. Place the double cream in a pan and bring to the boil, add the beef stock and reduce for 5 minutes. Then mix both together, taste and adjust seasoning accordingly. Finish with the chopped herbs

Once the tongues are cooked through, peel whilst still warm. Strain the brine, then pour back over the peeled tongues. They can be stored in the fridge submerged in the brine

To serve, halve the tongues lengthways and place under the grill until heated through

Plate up with a quenelle of the walnut ketchup and spoon over plenty of the warmed devilled sauce