to think that if I was an Olympic athlete I would be more than a little pissed off at the chefs on the Great British Menu..

[IcouldstillbeJoseph]

If they compare themselves and their work to that of an Olympian athlete one more time I think i'll scream.

I'm sure getting a Michelin star is no mean feat but it's hardly the friggin' same as competing, at the peak of physical fitness, against the rest of the sporting world.

And if they use the term 'pushing boundaries' or 'ground-breaking' anymore...

Ahhh, that feels better now i've let that out...

Oh, I love offal. I have peasanty tastes. I just don't fancy it messed about.

I do fancy the deep-fried soft-boiled eggs they're doing this week - mmmm, yum.

Btw, what did you all think to those foraged plants ... from central London?! I am probably being daft but all I could think of was pollution, dog pee and that cress growing in really dirty water. Bleugh.

coconutty

Surely lots of people eat these sort of things? Liver and onions, devilled kidneys, boiled tongue, pigs trotters, bath chaps.

These are all really traditional English dishes aren't they?

Offal is cheap and nutritious and delicious. What's not to like?

I think it's only recently that people think they should have steak or chicken every night and have got squeamish about the cheaper cuts. Look in any cookbook up to the 70s and there are dozens of offal recipes - it was an absolute mainstay of traditional cooking and it's great that it's coming back.

I agree malinois.

I'm a vegetarian so obviously don't eat any meat, but I can't understand why you'd be happy to eat an animal arse cheek but not its foot; its breast but not its cheek.

If you're going to eat part of an animal why does it matter which part? Brains, eyes and balls excepted!

Well ... obviously loads of people either think offal is delicious, or are lying/buying it out of masochism!

It may not be to everyone's taste (why should it be?), but I don't see why heart is more disgusting than any other muscle.

Have you tried sweetbreads? Mmm ....

oooooooooooo I know Simon Hulstone ! How exciting ! He used to be head chef at one of the restaurants of a hotel I worked in. He left before I started but I worked with his brother and have met him a couple of times. He is lovely :)

I adore sweetbreads, they are a proper treat in this house. We also eat cheeks, liver, kidney, heart, anything really. I draw the line at lights and pigs trotters, although if it was prepared by a really skilled chef I would probably eat anything

And every year I switch on in the vain hope that my ex is representing the North West ! him

Another here who can't see why an animal's heart is more disgusting than its buttocks. Or is it just that people don't need to think about where their bacon comes from?

i want my food to be tasty and look nice - not to push boundaries or be groundbreaking.