Christmas Breakfast

An offal-lover's feast, Matthew Fort serves a fry up of pig's cheek, liver and kidneys with a cicoria stalk salad
By Matthew Fort
Christmas Breakfast
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the salad

  • 1 lemon, juice only
  • 3-4 tbsp olive oil
  • 4 salted anchovy fillets, finely chopped
  • handfuls cicoria, stalks only, finely sliced

For the offal

  • oil, for frying
  • 1 onion, finely chopped
  • pinches chilli flakes or chopped fresh chillies
  • 2 garlic, finely chopped
  • 4 lamb's kidneys
  • 200 calves or venison liver
  • 1 smoked pig's cheeks


1. For the salad: mix together the lemon juice, anchovies, olive oil, salt and pepper to taste. Pour over the cicoria stalks.

2. For the offal: pour a little oil in a frying pan and lightly fry the onions for around 5 minutes. Add the chilli and season with salt and pepper. Add the garlic and continue to fry until the onions are soft.

3. Chop the kidneys, liver and pig's cheek into bite-sized pieces and add to the pan, gently fry for 5-10 minutes, until cooked through.

4. Serve with the salad.

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