1kg ox heart
2 tablespoons cumin seeds
1 tablespoon Sichuan peppercorns
1 teaspoon chilli flakes
2 teaspoons sea salt
2 teaspoons sea salt
1 tablespoon Chinese black vinegar or balsamic vinegar
1 tablespoon sesame oil or peanut oil
1 telegraph cucumber
1⁄2 teaspoon salt
2 teaspoons caster sugar
2 tablespoons rice vinegar
200g creamy goat’s or cow’s milk feta
3 tablespoons goat’s or cow’s milk
1⁄4 cup fresh dill, chopped
1 teaspoon sesame oil

Marcus Ringrose, friend of Cuisine photographer Aaron McLean, makes the most delicious heart skewers, that are loved by everybody who tries them. He doesn’t tell people what they are at first (as this instantly puts them off), instead letting them enjoy the flavours before surprising them with the ingredients. These are great to pass around as they are, or to make them into an entrée try with the cucumber and feta. If serving them with the feta, reduce the salt in the heart to 1 teaspoon.


1.Cut the cucumber into slices, put in a colander and toss with the salt.
2.Leave to drain for 10 minutes, tossing once or twice.
3.In a bowl, combine the sugar and rice vinegar, toss through the cucumber and set aside.
4.Put the feta in a bowl with the milk and mash and whip until smooth and creamy (you can do this in a food processor if you like).
5.To serve, spread a little feta on each plate and top with slices of cucumber, fresh dill and a drizzle of sesame oil.
6.Serve with the ox-heart skewers.

Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Ellen J Hemmings, Drink pairings Peter Lowry

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