I had always thought of heart as a long-cooking casserole meat (although I've had cold smoked moose heart, which was gorgeous), but apparently lamb heart and liver make a good mix and can go on a bbq kebab or be grilled briefly. Lots of yummy Moroccan flavours.
You can hollow out a giant potato, bury a well-seasoned lamb kidney in it, and bake it. We're trying that one this week.
Kidney can feature in Chinese dishes, stir-fried and with a sweet and sour sauce. Liver salad with a Chinese sesame and garlic dressing.
There was also a recipe for Little Pots of Curried Kidneys which is basically a very mild extra-creamy curry sauce, with kidneys and onions fried in butter mixed in, topped with breadcrumbs and briefly flash-baked. Looks like a good breakfast, or starter, or lunch with kedgeree.
A Spanish recipe for pig's trotters simmered with onion, tomato, garlic, with added prunes and pine nuts, thickened with ground almonds and crushed biscuit. That would do for a belly pork or lamb breast as well, I would think.
It was an interesting book to read, difficult because there is a lot of text on darkly coloured pages. I wasn't sure whether the aim of it was to enthuse me or gross me out (tripe makes me heave at the best of times, but fish tripe?), but it's certainly given me a few ideas. I certainly wouldn't buy my own copy, though.