The raw red colour of the Gurnard’s head on Saturday evening reminded me of a picture I took perhaps five year ago in the open market in Oporto of a skinned sheep’s head. I was in Oporto with Richard and Pete. The market was one of those places which made you wish there was a small kitchen back at the hotel so we could buy up some of the fish and cook them. I consoled myself by buying a 5 metre length of dried intestine to used for making sausages.

Of course with this blog being called after The Sheep’s Head time has been spent giving thought as to how one go about cooking a sheep’s head.

Buy the head already split lengthways and remove the brains carefully. Place them in cold water to which vinegar may be added. Chop off the nose, and soak the head in tepid water…