While less ‘inner’ than an organ, cheeks of animals - both land and sea - are something to be celebrated. I’ve featured many a ‘cheek harvest’ already on Floffal, and as hopefully comes across, it’s quite the treasure hunt.

Indeed, they take more time to cook than other offal fare, but that’s testament to their boldness and bestiality (which I mean in a very positive sense). It takes time, but it doesn’t have to take ‘effort’, and it’s wonderful to behold something that’s lived such a life and played such a part, transform from one form to another - that’s a lot of the fascination and studious aspect of cooking anything, of course.