Tongue is the dish on everyone’s lips these days. The glorious glossa has made it back onto menus, and this time around it’s had a mouth-watering update.
A lot of chefs have their. The meat is typically brined, poached, peeled and shaved; the soft folds elegantly threaded on a skewer. The kebab is then kissed by coals and licked by the flames to form a crisp caramelised crust around the edges.
