While the tongue — sliced into thin discs — were gorgeously seared with that perfect crisp on the edges, the accompaniment of crunchy iceberg strips, green apple batons, coriander and jalapeño coins were a little uninspiring. Sure, they did their jobs of providing a fresh burst of clean flavours to balance the richness of the tongue which has a beautifully high concentration of fat, but it needed more – purée-ing the green apple together with the coriander might work. But that's just me. Ok, that's all.