Heat ¼ cup oil in a large pan, then add the chopped onion. Cook for 5 minutes, then add the garlic to cook for a further minute

Slice and toast the baguette and top with mayonnaise, watercress, tomato, red onion, tongue and pickles. Sandwich together, serve and enjoy!

Stack the lamb tongues into the pot, then add 1.25l water, 1 ½tsp turmeric, salt, pepper, cayenne, cinnamon, nutmeg, bay leaves and bouillon cubes

Mix well and bring the mixture to a boil, then cover, turn the heat down to low and leave to simmer for 4 hours

Remove the lamb and place on a cutting board and make a shallow cut through the middle and peel the skin

Slice the tongue and chop 2 onions. Heat 3tbsp oil in a pan, then add the chopped 2 onions and turmeric and cook until caramelised. Add the tongue and sauté for 1 minute