Simon Hopkinson, Jeremy Lee and Rowley Leigh celebrate all things offal to coincide with the Oxford Food Symposium. Meet the chefs and taste their food, including crostini de fegatini, dried salted pigs liver with quail's egg salad, deep fried lamb sweetbreads with sauce gribiche, yakotori duck hearts and Beef tripe with spring onions, ginger, chillies and coriander. For main, Ox tongue zampone with salsa verde and seasonal veg. To finish: Vanilla buttermilk pudding.